Friday, August 20, 2010

Recipe Friday - Healthy Banana-Blueberry Muffins

Last week blueberries were on sale at my grocery store. Four pints for $5!!! I wanted to make blueberry muffins but last time I did, they turned out awful. I think I've honestly tried half a dozen recipes and none of them met my expectations.... until NOW! Thanks to Martha Stewart (she'll never let you down) I made the BEST blueberry-banana muffins ever! Seriously, my kids couldn't get enough of them.


  • 1 cup whole-wheat flour (spooned and leveled)
  • 3/4 cup all-purpose flour (spooned and leveled)
  • 1/4 cup wheat germ (I used ground flax seeds instead)
  • 1 teaspoon baking soda (I also added a teaspoon of cinnamon)
  • 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 (about 1 pound)
  • 1/3 cup reduced-fat (2 percent) milk
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen blueberries (I used a pint of fresh blueberries- YUMMY)


  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.

Read more at Healthy Banana-Blueberry Muffins and more delicious recipes, smart cooking tips, and video demonstrations on

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