Banana Blueberry Muffins

Desert time again....Banana Blueberry muffins is what's hot right now...I'm serious and these are best served hot too!

Lots of people have their own go-to muffin recipe, but this light, moist rendition is hard to beat, check it out!

INGREDIENTS:

• 1 cup(s) whole-wheat flour (spooned and leveled)
• 3/4 cup(s) all-purpose flour (spooned and leveled)
• 1/4 cup(s) wheat germ
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/2 cup(s) (1 stick) unsalted butter, room temperature
• 1/3 cup(s) granulated sugar
• 1/3 cup(s) (packed) light-brown sugar
• 2 large eggs
• 2 (1/2 pound each) ripe bananas
• 1/3 cup(s) reduced-fat (2 percent) milk
• 1 teaspoon(s) pure vanilla extract
• 1 cup(s) frozen blueberries

DIRECTIONS:

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.

Serve with a glass of cold milk-

Enjoy this nice healthy snack...Eat well my friends!