Banana Blueberry Muffins (Whole-Wheat)

Plenty of people have their own go-to muffin recipe, but this light, moist rendition is hard to beat. If the bananas on your countertop are looking overripe, don't throw them out; they'll add even more flavor to these muffins.

1 cup whole-wheat flour (spooned and leveled)
¾ cup flour, unbleached, (spooned and leveled)
¼ cup wheat germ
1 tsp. baking soda
½ tsp. sea salt
½ cup (1 stick) butter, room temperature
1/3 cup sugar
1/3 cup light-brown sugar
2 large eggs
2 ripe bananas (about 1 lb)
1/3 cup milk
1 tsp. pure vanilla extract
1 cup blueberries

Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.

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 ¾ 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, 25-28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Makes 12.