Banana blueberry whole wheat muffins

Have I mentioned that I am picky about bananas? I don’t buy or eat them that often as there is a very narrow window of “ripeness” that I like. This week I let one get too ripe and decided it was a sign that I should make banana bread or muffins. Of course then I had to buy another banana to have enough for this recipe.

A heads up that this recipe requires three, yes three, mixing bowls — one for dry ingredients, one for butter and sugars, and one for the banana mixture. It also recommends using a mixer but I cheated on that part and mixed it by hand.

I made 16 muffins with this recipe instead of 12. Breakfast all week for me, and the rest in the freezer.

Banana blueberry whole wheat muffins
Makes: 12-16 muffins

Muffins for everyone!

Source: Everyday Food, Jan/Feb 2009

Ingredients
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
2 ripe bananas
1/3 cup almond milk
1 teaspoon vanilla
1 cup frozen blueberries

Directions
1. Preheat oven to 375 degrees F. Line your muffin pan(s) with paper liners. 

2. In a medium bowl, whisk together flours, wheat germ, baking soda, and salt. Set aside.

3. In a large bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.

4. In a medium bowl, mash bananas with a fork and then stir in milk and vanilla.

5. To the butter and sugar mixture, alternate adding flour mixture and banana mixture and mix until just combined. Gently fold in blueberries.

6. Divide batter evenly among muffin cups. Bake 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean, rotating pan halfway through. Remove from oven and allow to cool in pan for 10 minutes. Transfer muffins to a wire rack to cool completely. Enjoy!