Banana Rum Muffins with Blueberry Butter

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Let's Make Banana Rum Muffins with Blueberry Butter:

YIELD

12 muffins

TOTAL

1:35 hrs

CALORIES

223

ACTIVE

10 min

Blueberry Butter  Ingredients

GET STARTED

1/2 CUP

Unsalted butter, very soft

2/3 CUP

Fresh blueberries

1 TSP

Sugar

PINCH

Sea salt

Mix the Butter

1

Add the blueberries, sugar, and salt, into the soft butter, and stir to combine, smashing the berries against the sides and bottom of the bowl, until the butter has turned slightly pink.

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Shape the Butter

2

Place the butter on a sheet of plastic wrap and roll it to form a log. Twist the ends of the plastic wrap to seal. Then wrap in foil and freeze for 1 hour or refrigerate for at least 4.

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Banana Muffins  Ingredients

GET STARTED

2 VERY RIPE

Bananas

1/2 CUP

Greek yogurt

1/4 CUP

Brown sugar

2 TBSP

Dark rum

1/3 CUP

Vegetable oil

1

Egg

1 3/4 CUP

All purpose flour

2 TBSP

Cornstarch

1 1/2 TSP

Baking soda

1/2 TSP

Salt

Mash the Bananas

1

Preheat the oven to 350°F and grease a 12-muffin pan. Combined the bananas with the yogurt, oil, rum, egg, and brown sugar. Smash and mix until mixed and slightly lumpy.

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Mix in the Flour

2

In a small mixing bowl, whisk together the flour, cornstarch, baking soda, and soda. Add the dry ingredients into the banana mixture, and fold in until just combined, and there are no large streaks of flour.

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Bake the Muffins

3

Fill the muffin pan with the batter, each cup about 3/4 full. Bake 22-25 minutes. They are ready when the tops are golden and bounce back when you gently press them.

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Cool & Serve

4

Let the muffins cool in the pan for 5 min, then transfer to a rack to cool completely. Serve warmed with slices of blueberry butter.

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