Prep 20 mins
Cook 45 mins
Plenty of people have their own go-to muffin recipe, but this light, moist rendition is hard to beat. If the bananas on your countertop are looking overripe, don't throw them out; they'll add even more flavor to these muffins.
- 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 unsalted butter, room temperature
- 1⁄3 cup granulated sugar
- 1⁄3 cup brown sugar (packed)
- 2 large eggs
- 2 bananas (ripe, about 1 pound)
- 1⁄3 cup reduced-fat milk (2 percent)
- 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.