A+ muffins

I looked through the Cooking Club Cookbook the other day and found this recipe. I made them last night. They. Are. Good.

Banana Blueberry Muffins

Because the blueberries and bananas add so much flavor and sweetness, the recipe requires less sugar than most muffins. We used half whole wheat flour so that we could justify eating more than three each. (It's practically health food, people!) Yield: 1 dozen medium-sized muffins (it actually made 16)

1 cup white flour

1 cup whole wheat flour

1/2 cup sugar

1/4 t. salt

1 T baking powder

2 eggs

2 very ripe bananas (1 mashed, 1 diced)

1/2 cup milk

1 t. vanilla

5 T unsalted butter, melted and cooled

3/4 cup blueberries (picked over to remove stems)

granola to sprinkle on top (optional)

Preheat the oven to 350 degrees. Line a muffin pan with paper liners, or grease well. Combine the flours, sugar, salt and baking powder in a bowl. Set aside. In a separate bowl, use a mixer to blend the eggs, mashed banana, milk, vanilla and butter. Add the dry ingredients to the wet ones, and stir by hand until just moistened. Do not overmix. Fold in the blueberries and diced banana. Pour the mixture into the prepared pan. Sprinkle granola on top if desired. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.