Healthy Banana-Blueberry Muffins

It is so hard to go back to work after having a whole week off!  The alarm clock going off at some completely hideous hour, rushing to get ready, grabbing my laptop and heading to the Garden State Parkway - ugh!  Well, I did enjoy listening to my audiobook and was glad that I had taken the time to make these homemade muffins.  I enjoyed having one with my cup of coffee as I checked a week's worth of emails.   The little things can make life so much nicer!  


Healthy Banana-Blueberry Muffins
Martha Stewart

Ingredients

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries

Directions

1.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.

2.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.

3.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 frozen blueberries.

4.Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

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