Banana Rum Muffins with Blueberry Butter
Greek yogurt makes these banana rum muffins extra light and fluffy. Serve them with fresh blueberry compound butter for a sweet addition to a brunch bread basket.
Servings 12 Muffins
Calories 223kcal
Ingredients
Blueberry Butter
- ½ Cup Unsalted Butter very soft, but not melted, see note
- ⅔ Cup Fresh Blueberries
- 1 tsp Sugar
- Pinch Sea Salt
Banana Rum Muffins
- 2 Bananas very ripe
- ½ Cup Plain Greek Yogurt
- ¼ Cup Brown Sugar
- 2 Tbsp Dark Rum
- ⅓ Cup Vegetable Oil
- 1 Egg
- 1 ¾ Cups All-purpose flour
- 2 Tbsp Cornstarch
- 1 ½ tsp Baking Soda
- ½ tsp Salt
Instructions
Blueberry Butter
- Whisk the butter for about 30 seconds to be sure it's thoroughly softened throughout. If not, microwave in 5 second increments until it is very soft.
- Add in the blueberries, sugar, and salt, and stir to combined, smashing the berries against the sides and bottom of the bowl. Continue stirring for about 1-2 minutes, until most of the berries are smashed and the butter has turned slightly pink.
- 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 Rum Muffins
- Preheat the oven to 350°F with a rack in the center. Grease or line a standard 12-muffin pan with paper liners.
- In a large mixing bowl, combined the bananas with the yogurt, oil, rum, egg, and brown sugar. Smash and mix until combined. Some small lumps of banana are okay.
- 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.
- Fill the muffin pan with the batter, each cup about 3/4 full. Bake 22-25 minutes, rotating halfway if your oven cooks unevenly. They are ready when the tops are golden and bounce back when you gently press them, and a toothpick inserted into the center of each comes out clean.
- Let the muffins cool in the pan for 5 min, then transfer to a rack to cool completely.
- Serve muffins warmed with slices of blueberry butter, or store separately for later.
Notes
- Make ahead tip: Store baked and cooled muffins in a sealed container at room temperature for 2-3 days. Store blueberry compound butter in a sealed container in the fridge for 3-4 days. Warm muffins for about 30 seconds in the microwave and serve with softened blueberry butter.
- Alcohol-free version: Replace the rum with 1 tsp vanilla or rum extract stirred into water for a total of 2 tbsp of lquid.