Sometimes I think I should change the name of this blog to incorporate all the muffins that I make! I will admit that I do want a muffin cookbook. I know they are out there!! Just go check out Amazon.com like I just did! Oh goodness! It is so overwhelming!
I saw this recipe in my new issue of Everyday Food. I think the idea of both banana and blueberry together is what sold me. I just so happened to have 3 bananas in my refrigerator who were not so appetizing and I also have several frozen bags of blueberries in my freezer. Eureka! I made these muffins for breakfast this weekend. I did make a few changes as you will see in red below. Also, the recipe says that it yields a dozen muffins but I ended up with 16. That was okay with me because I froze about 6 of them for breakfasts later. My freezer is being taken over by muffins in case you were curious! Enjoy!
Healthy Banana-Blueberry Muffins
source: Everyday Food magazine
- 1 cup whole-wheat flour (spooned and leveled) (I used AP flour)
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup wheat germ (I used AP flour)
- 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
- 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 frozen blueberries.
- 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.