Blueberry Muffins with Banana Butter

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Serving size:12
Total Time:
Blueberry Muffins with Banana Butter

Muffins

  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 stick unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp finely grated lemon zest
  • 2 large eggs
  • 11/2 cup blueberry
  1. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
  2. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries.
  3. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.

    Banana Butter

    • 6 tbsp unsalted butter, at room temperature
    • 1 very ripe banana, sliced
    • 1/2 tsp fresh lemon juice
    • pinch kosher salt

    In a food processor, puree the butter, banana, lemon juice and salt. Serve with the muffins.

    MAKE AHEAD:
    The muffins can be stored in an airtight container for up to 2 days. The butter can be refrigerated for up to 1 week.

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    Recipe Credit: Kay Chun
    Image Credit: Christina Holmes