Having sweet, wholesome blueberry muffins for breakfast ( or any time) is a no-brainer. This healthy banana and whole wheat flour-based treat has a rich caramel flavor from brown sugar and stays moist through baking.
Recipe yields 12 servings
Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flours, baking soda and salt.
In a large bowl, with a mixer beat butter and sugars until light and fluffy. Add egg whites and beat well. In another bowl, combine mashed bananas, 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 for 10 minutes. Transfer to a wire rack to cool completely.