Blueberry Muffins with Blueberry Butter with Gluten Free Substitutions

Blueberry Muffins with Blueberry Butter with Gluten Free Substitutions

Ingredients

  • 2 cups all-purpose flour (GF use Domata)
  • 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. Make the muffins 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.
  3. Add the wet ingredients to the dry ingredients and whisk just until combined.
  4. Fold in the blueberries. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden.
  5. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.
  6. Make the banana butter In a food processor, puree the butter, banana, lemon juice and salt. Serve with the muffins.