Ingredients
1 c. whole-wheat flour (spooned and leveled)
3/4 c. all-purpose flour (spooned and leveled)
1/4 c. wheat germ
1 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter
c. granulated sugar
c. light-brown sugar
2 large eggs
2 ripe bananas
c. reduced-fat (2 percent) milk
1 tsp. pure vanilla extract
1 c. frozen blueberries
Preparation
Step 1Preheat 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.Step 2In 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.Step 3With 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.Step 4Divide 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.
