My daughter and I like to pass the many rainy mornings we’ve had here lately with baking. Muffins are usually a top pick because we can enjoy a few and then freeze the rest. Thus, we can bake something else the next day and not feel guilty! These muffins tend to get gobbled up before they ever reach the freezer, and I’m okay with that. They are a healthier alternative and they also provide the benefits of bananas and blueberries. I have no problem with handing my daughter one of these for a snack! While I enjoy the buttery taste that these yield, you can go one step further and change out the butter here and use 1/2 cup of coconut oil if you prefer.
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/2 cup (1 stick) unsalted butter, room temperature
Pre-heat oven to 350 F. Line a 12 cup muffin tin with paper liners.
In a medium sized bowl, combine flours, wheat germ, baking soda, and salt. Set aside
In the bowl of a stand-mixer, beat butter and sugars until light and fluffy. Add the eggs, one at a time, beating well between each egg.
In a small bowl, mash the bananas with a fork and stir in the milk and the vanilla. Set aside.
With you mixer on low, alternatively add the flour mixture and banana mixture into the bowl of the mixer that contains the butter. Make sure to start and end with the flour mixture and mix just until combined. Fold in the frozen blueberries.
Divide the batter among the muffin cups and bake for 23 to 25 minutes, or until a toothpick inserted comes out clean. Rotate the pan halfway through the cooking time.
Let the muffins cool in the pan for 10 minutes and then transfers to a wire rack to cool for an additional 10 minutes.