Time: 40 min.
Complexity: easily
Quantity: 12 pcs.

These muffins are literally packed with healthy fiber and essential micronutrients. They're made with whole-wheat flour with wheat germ, blueberries, and banana puree, whose natural sweetness replaces some of the refined sugar and, when combined with butter, creates a soft, fluffy texture. Gently fold the fresh blueberries into the batter to avoid bruising them, and after baking, the berries will transform into juicy bombs nestled in a luxurious crumb. Perfect for a healthy snack or breakfast.

Ingredients:

• 1 cup whole wheat flour
• 3/4 cup premium flour
• 1/4 cup wheat germ
• 1 teaspoon of baking soda
• 110 g unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 large eggs
• 3/4 cup mashed bananas (about 2 medium bananas)
• 1/3 cup milk with 2% fat content
• 1 tsp vanilla extract
• 1 cup blueberries

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, premium flour, wheat germ, butter, sugar, brown sugar, eggs, bananas, milk, vanilla extract, blueberry

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Preparation:

Step 1
• Preheat oven to 190°C. Line a metal muffin tin with paper liners and set aside. In a medium bowl, whisk together the flour, wheat germ, baking soda, and 0.5 teaspoon of salt.
Step 2
• In a separate bowl, beat the butter and sugar with a mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the mashed bananas with the milk and vanilla extract. With the mixer running on low speed, add a third of the flour mixture and half of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Knead the dough and fold in the blueberries with a spatula.
Step 3
• Divide the batter evenly among the muffin cups. Bake for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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