Banana Blueberry Muffins

I try a lot of muffin recipes. My kids love them, they are super fast and oh so delicious. But, the big problem with muffins is you are eating cake for breakfast. Which, on occasion, (and if it's chocolate with chocolate frosting) I can succumb to. But, for the most part, I try and start my day out right. So, I try a lot of muffin recipes. I always substitute whole wheat flour and add wheat germ or flax seed or oats; I also trim the sugar and fat and such. Some of the muffins don't turn out so fantastic. These ones did. Make them.

Banana Blueberry Muffins
makes 2 dozen

1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ (or flax or 1/2 cup oats)
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas
1/3 cup low-fat milk
1 tsp vanilla
1 cup blueberries


Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.

In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.


Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 18 - 22 minutes, rotating pan halfway through. Let cool in pan 5 minutes; transfer muffins to a rack to cool 10 minutes more.