Blueberry Muffins with Banana Butter

 

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.

Blueberry Muffins

Ingredients;

  • 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

Banana Butter

6 tablespoons unsalted butter, at room temperature
1 very ripe banana, sliced
1/2 teaspoon fresh lemon juice
Pinch of kosher salt

Directions;
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.

Make Ahead
The muffins can be stored in an airtight container for up to 2 days. The butter can be refrigerated for up to 1 week.

Dawn’s Blueberry Sauce

 

My best friend is such a great cook. Luckily I can share some of her recipes here. This is a blueberry sauce that can be used to put over ice cream, pancakes, cheesecake, or whatever floats your boat. It’s amazing and you can substitute blackberries or raspberries.

Ingredients;

2 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1 tsp fresh lemon juice
2 TBS cornstarch mixed with 2 TBS cold water
1/2 tsp vanilla
dash of cinnamon

Directions;
Combine blueberries, water, sugar, lemon juice in a saucepan over medium heat. Stir frequently and bring to a low boil.
In a small bowl mix cornstarch and cold water.
Slowly stir corn starch mixture into blueberries. Simmer for 5 minutes or until thickened.
Remove from heat and stir in vanilla and cinnamon.
Thin with water if needed.