Banana Blueberry Muffins

Now that Owen is basically eating all normal people food I am always on the look out on ways to introduce different flavors to him and still provide healthy meals. And since Jaxon has become a picky eater I always try to sneak in a new flavor for him too... basically I have just gotten tired of making peanut butter sandwiches 3 times a day!
In my hunt I found these yummy muffins for my little men.. well I dunno how yummy they are since I cant STAND banana but from everyone else I hear they are pretty darn good. Jaxon will mostly eat them until he gets freaked out by a blueberry and Owen devours them... but Owen will eat anything and everything!
I was mostly just impressed with myself for making something healthy not snacky for a change! GO ME!
I found this picture on my camera... its from the batter for these Muffins... Jaxon took it. Nice shot Buddy!

I have to give credit where credit is due... this is a Martha Stewart recipe (not one from me) But its a good one! And I know how hard it is to find really good muffin recipes! This is a keeper

Banana Blueberry Muffins

1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas
1/3 cup milk
1 teaspoon vanilla
1 cup frozen 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.
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. 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;

I have little fingers in this house hold so I made mine mini muffins... So the cooking time is different. In my oven I baked them for 10 minutes and then rotated my pan and let them bake another 5 minutes.