Wow. Has it really been almost 2 weeks since I last posted? I wish I had a spectacular recipe for all of you patient readers out there (yes, all two of you!), but all I have to offer right now are these muffins. At the moment, I have a fantastic caramel pudding setting up in the fridge and a very promising potato salad doing its thing, but I'll have to tell you about those later.
I baked these muffins in an attempt to find a healthy-ish baked good to pack in my husband's lunch. I expected a moist, flavorful muffin with bursts of blueberry goodness; however, all I got out of these was a slightly dry muffin with not a whole lot going for it in the tastiness department. I did manage to salvage them with a lemon glaze because, let's face it, anything can be improved with lemon glaze. Yes, it may negate anything healthful about these muffins, but what good is a healthy muffin that you don't want to eat?
Banana Blueberry Muffins with Lemon Glaze (Adapted from Martha Stewart)
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.
To make lemon glaze: Combine the juice of one lemon with enough powdered sugar to create desired consistency (I like mine a bit on the thick side). Drizzle over muffins while they cool on the rack.