Healthy Banana-Blueberry Muffins

1 cup whole wheat flour (spooned & leveled)
3/4 cup all-purpose flour (spooned & leveled)
1/4 cup wheat germ
1 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas
1/3 cup reduced-fat milk
1 tsp. vanilla extract
1 cup frozen or fresh blueberries

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.

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 blueberries.

Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Makes 12 muffins
WW SmartPoints per muffin: 8