"Healthy" Blueberry Muffin

I think I found heaven.

I am not going to lie, there is a stick of butter in this recipe AND sugar. I suppose what makes these little guys "healthy" is the fact that whole wheat flour and wheat germ were thrown into the recipe. The added grains give this muffin a less airy, more dense texture and they have just the right amount of sweetness. Overall, a great muffin recipe if you dig blueberries.

• 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, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 2 ripe bananas
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen blueberries

1. 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.
2. 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.
3. 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.
4. 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.

-A