Let's Make Banana Rum Muffins with Blueberry Butter:
Blueberry Butter Ingredients
Unsalted butter, very soft
Mix the Butter
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.
Shape the Butter
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.
Banana Muffins Ingredients
2 VERY RIPE
1 3/4 CUP
All purpose flour
1 1/2 TSP
Mash the Bananas
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.
Mix in the Flour
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.
Bake the Muffins
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.
Cool & Serve
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.