healthy banana-blueberry muffins

here's the promised muffin recipe.

it took me a little while to remember where i got it, but it finally came to me - everyday food. they are really good. i like to make a batch and put them in the freezer. i pull some out, nuke 'em in the microwave and have a good breakfast. reese loves them. it is a good treat the morning after she's eaten a good dinner.



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.