from Everyday Food Jan/Feb 2009

1 cup whole wheat flour (spooned and leveled)
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 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
1/3 cup reduced fat milk
1 teaspoon vanilla extract
1 cup frozen blueberries

Directions:

Preheat oven to 375ºF.  Line a 12-cup muffin pan with paper liners (or spray with cooking spray).  In a bowl, whisk together the flours, wheat germ, baking soda and salt.

In a large bowl, beat the 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.  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.

Makes 12 muffins.

Breakfast and Brunch Quick Breads and Muffins