These have everything I want in a good muffin: whole wheat flour, wheat germ, blueberries, bananas, and a little bit of sweetness. The muffin is light with bursts of berries throughout. If blueberries aren’t your favorite, you can halve the amount of blueberries, or even cut fresh blueberries in half. The toasty wheat germ on top adds a little bit of texture to the tops.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
1
calories
3506 per serving
ingredients
- 1 cup whole-wheat flour, spooned and leveled
- 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup wheat germ
- 1 teaspoons baking soda
- 1/2 teaspoons salt
- 1/2 cup unsalted butter, room temperature
- 167/502 cup sugar, granulated
- 167/502 cup light brown sugar, packed
- 2 large eggs
- 2 ripe bananas, (about 1 pound)
- 167/502 cup reduced fat (2%) milk
- 1 teaspoons pure vanilla extract
- 1 cup blueberries, frozen
- 2 tablespoons wheat germ, for sprinkling on top
directions
Directions
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 and sprinkle the tops with a little wheat germ for an added crunch. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-22 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
