New This Month

Healthy Banana-Blueberry Muffins


Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, January/February 2009


  • 1 cup whole-wheat flour (spooned and leveled)
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 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 (about 1 pound)
  • 1/3 cup reduced-fat (2 percent) 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.

Cook's Notes

If the bananas on your countertop are looking overripe, don't throw them out; they'll add even more flavor to these whole-wheat muffins.

Reviews Add a comment

  • hana-nakib
    9 JUL, 2017
    Seems great
  • vmblakewest
    25 APR, 2017
    I have to agree that I wouldn't consider this a truly "healthy" muffin recipe given the sugar, butter and traditional flours used. But, you can certainly subs[filtered]ute for those ingredients if healthier is the goal. I followed the original recipe closely, only subs[filtered]uting chia seeds for the wheat germ which I didn't have. Baked at 375 degrees for 38 minutes, rotated pans, came out great -- nice crunchy top, but very moist and light interior. Would suggest increasing the berry level to 1 1/2 cups.
  • emt
    13 APR, 2015
    Correction: This recipe is in the January/February 2009 issue of Everyday Food Magazine and is a reader recipe. Love these muffins!
  • Surly Mermaid of the Tiber
    19 APR, 2014
    Yummy template. I did change it up to make vegan & lighter. Almond-coconut milk (35 calories per cup), Ener-G egg replacer, added touch of flax seed, used whole wheat pastry flour & stone ground whole wheat for the white flour. I omitted the refined sugar and the butter (but would have used Earth Balance had I noticed that ingredient... So much for baking before coffee and yoga!). The muffins are scrumptious! Thanks for adding this recipe. What a lovely way to start a family weekend!
  • LindaKn234
    6 OCT, 2013
    Absolutely delicious! Moist and fluffy! I used milled flax seed instead of wheat germ, but otherwise followed the recipe exactly. Martha's recipes are always the best!
  • emily_k
    19 AUG, 2013
    I'm not sure what's so healthy about the recipe - the wheat flour? It seems like a pretty standard butter-and-sugar recipe to me. But they're delicious, even if you completely mess up the recipe. Making these the second time, I realized I'd used 1 and 1/3 cup milk instead of 1/3. You certainly get flat muffins - and more of them! - but they still got rave reviews. Here's hoping the second time (this time I actually did it right) is a charm as well.
  • jct176
    12 JUN, 2013
    I love the healthy concept behind this recipe, but I found my first batch to be quite bland so I made the following adjustments and they turned out delicious!! Perfect for breakfast! I added more banana (3 large or 4 small), more blueberries, 1 and 1/2 teaspoons of cinnamon and the zest of one orange. I also substituted canola oil for the butter and sprinkled a little granulated sugar on top of the muffins before baking. Baked at 325 degrees in my convection oven for about 18-20 mins.
  • canadianmama0911
    18 APR, 2013
    This is by far the best muffin recipe I've found . Feel a lot better about feeding these to my 17 month old son rather than a premade store bought brand . From now on this will be the only blueberry muffins I will give them since they are healthy and homemade. 375 is too high I baked mine on 350 for 25 mins n turned out perfect !
  • austintexasmom
    25 FEB, 2013
    This recipe turned out great! However temp of 375 was too high, cooked second batch at 350 and turned out fluffier!
  • Nupi Rujnoop
    10 JAN, 2013
    These muffins turned out pretty good - my banana's weren't ripe so their flavor didn't come through. I checked the nutritional content and these are pretty good. Sharing here: Nutrition Facts Serving Size 77 g Amount Per Serving Calories 202 Calories from Fat 81 % Daily Value* Total Fat 9.0g 14% Saturated Fat 5.2g 26% Cholesterol 51mg 17% Sodium 268mg1 1% Total Carbohydrates 27.0g 9% Dietary Fiber 1.6g 7% Sugars 9.5g Protein 4.0g