I made these muffins last week and loved how the tops were crisp and the inside moist and sweet. The banana butter complemented fantastically. This recipe was found in the May 2013 issue of Food and Wine magazine. They are very simple to make.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon 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 teaspoon finely grated lemon zest
- 2 large eggs
- 1 1/2 cups blueberries
6 tablespoons unsalted butter, at room temperature
1 very ripe banana, sliced
1/2 teaspoon fresh lemon juice
Pinch of kosher salt
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. 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.
3. In a food processor, puree the butter, banana, lemon juice and salt. Serve with the muffins.
The muffins can be stored in an airtight container for up to 2 days. The butter can be refrigerated for up to 1 week.