Let's Make Banana Rum Muffins with Blueberry Butter:
YIELD
12 muffins
TOTAL
1:35 hrs
CALORIES
223
ACTIVE
10 min
Blueberry Butter Ingredients
GETSTARTED
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.
VIEWMORE
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.
VIEWMORE
Banana Muffins Ingredients
GETSTARTED
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.
VIEWMORE
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.
VIEWMORE
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.
VIEWMORE
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.