A Healthy Twist on an Old Favorite

My sister, Aimee, is 100% in love with blueberry muffins. I have to admit that I love them, too. They are great with breakfast, lunch, or dessert.

I came across this awesome recipe for banana-blueberry muffins in Everyday Food Magazine (January 2009). I tried the recipe immediately and absolutely loved it! The muffins are moist and flavorful and made with some healthy ingredients that make them slightly less guilt provoking. You can eat them in moderation or you can eat three at one time like I did.

You choose.

Healthy Banana-Blueberry Muffins

1 cup whole-wheat flour (spooned and leveled)
¾ cup all purpose flour (spooned and leveled)
¼ cup wheat germ
1 tsp baking soda
½ tsp salt
½ 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 milk
1 tsp pure vanilla extract
1 cup frozen blueberries

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
2. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
3. 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.
4. In another bowl, mash bananas with a fork (you should have ¾ cup); stir in milk and vanilla.
5. 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.
6. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25-28 minutes, rotating pan halfway through. Let cool in pan 10 minutes. Transfer muffins to a rack to cool 10 minutes more.
7. Muffins will keep for several days in an airtight container/bag. For a treat, serve warm and spread with butter.