Food & Cooking Recipes Breakfast & Brunch Recipes Banana-Blueberry Muffins 3.6 (434) 43 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 10, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 45 mins Yield: 12 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. They're made with whole-wheat flour, wheat germ, two ripe bananas, and one cup of frozen blueberries. Ingredients 1 cup whole-wheat flour (spooned and leveled) ¾ cup all-purpose flour, (spooned and leveled) ¼ cup wheat germ 1 teaspoon baking soda ½ teaspoon salt ½ cup (1 stick) unsalted butter, room temperature ⅓ cup granulated sugar ⅓ cup packed light-brown sugar 2 large eggs 2 ripe bananas (about 1 pound) ⅓ cup reduced-fat (2 percent) milk 1 teaspoon pure vanilla extract 1 cup frozen blueberries Directions 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. 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. 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 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more. Marcus Nilsson 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. Rate it Print