Name: Blueberry Muffins with Banana Butter
Total time: 45 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon kosher salt; 1 stick unsalted butter (melted and cooled); ½ cup whole milk; ¾ cup granulated sugar; ¼ cup light brown sugar; 1 teaspoon lemon zest (finely grated); 2 eggs (large); 1 ½ cups blueberries; 6 tablespoons unsalted butter (at room temperature); 1 very ripe banana (sliced); ½ teaspoon lemon juice (freshly squeezed); 1 pinch of kosher salt

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.

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Blueberry Muffins with Banana Butter

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