Blueberry Muffins with Banana Butter

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They’re terrific spread with sweet, creamy banana butter.

  • Total Time:
  • Servings: 12 muffins

Related Video

More Videos
How to Make Polenta Pancakes


  • 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

How to make this recipe

  1. make the muffins

    Preheat the oven to 375° and fill 12 muffin cups with paper liners.

  2. make the muffins

    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. make the banana butter

    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.

Contributed By Photo © Christina Holmes Published May 2013

475741 recipes/blueberry-muffins-banana-butter 2013-12-06T23:12:42+00:00 Kay Chun baking|american|breads-rolls-and-muffins|fast|make-ahead|vegetarian|breakfast may-2013 recipes,blueberry-muffins-banana-butter 475741

Aggregate Rating value: 3

Review Count: 5700

Worst Rating: 0

Best Rating: 5