I call these breakfast muffins, because unlike coffee cake muffins
or cinnamon rolls
, these treats might actually make an appropriate and semi-healthy breakfast. Sure there’s a stick of butter and some sugar, but not ridiculous amounts and also in the presence of whole wheat flour, wheat germ, and fruit. Martha calls them “healthy”, but I prefer “breakfast” because let’s face it, there are still much healthier breakfast options. Whatever you call them, they’re delicious and will make you smile even at 7am.
I love having muffins like these around for when I need a snack to hold me over for a few hours or am just craving something slightly sweet. The whole wheat flour and wheat germ will help you feel satisfied longer, unlike more refined flours. It’s also comforting knowing they’re not processed with preservatives, high fructose corn syrup, or other non-pronounceable ingredients. Bring these into the office one morning instead of doughnuts and your coworkers will be ecstatic to have a morning treat that won’t make them feel guilty the rest of the day.
I must admit these aren’t the most amazing muffins you’ll ever have, but sometimes tastiness should be sacrificed for a little healthiness. The banana flavor is strong, but this is typical whenever you add banana to baked goods — just substitute some apple sauce if you’re not a big banana fan. They’re dense but still moist and the blueberries are a great, juicy addition. I added more blueberries than Martha indicated (about 1-1/2 cups instead of 1) because I had a bunch of fresh ones on hand, and I recommend you do the same if you’re also a blueberry-junkie.
In my opinion muffins, especially whole-wheat ones, are always prone to drying-out, so make sure to keep these in an airtight container and they should last for up to about 5 days. This recipe would also be great as mini-muffins for bite-size snacking portions!
Breakfast Blueberry Banana Muffins
Adapted from Martha Stewart
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light-brown sugar
2 large eggs
2 ripe bananas (about 3/4 cup once mashed)
1/3 cup 2% milk
1 tsp vanilla extract
1-1/2 cup fresh or frozen blueberries
- Preheat oven to 375 degrees and line a 12 muffin tin with paper liners
- In a medium bowl, whisk together flours, wheat germ, baking soda, and salt
- In the bowl of an electric mixer, beat together butter and sugars until it’s light and fluffy
- Add eggs one at a time, beating well after each addition
- In a small bowl, mash bananas with a fork and then stir in milk and vanilla
- With mixer on low, alternate adding flour mixture and banana mixture, starting and ending with the flour mixture. Mix until just combined and fold in blueberries
- Divide batter among muffin liners and bake for 25-28 minutes (rotating pan halfway through), or until cake tester comes out clean
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling
Recipe yields 12 muffins