Some days, I am absolutely on top of this Life thing. I complete an excellent workout, I remember to floss, I keep my temper in check when the lovely citizen behind me tailgates me all the way home, and I eat a day's worth of meals that are nourishing and good for me.
And then there are days like today. When I go for intense, interval runs and then come home and eat three chocolate-covered donuts in a row.
Eh, you win some, you lose some.
The above statements really don't have a thing in the world to do with today's recipe, but in an effort to connect the two into some kind of coherent mesh, I will go out on a limb and say that today's recipe is an effort to keep myself from repeating the same thing tomorrow. Instead of donuts tomorrow, I will stuff myself full of these amazingly good blueberry muffins and all will be right with the world since the muffins include fruit. (Yes, I realize my heart-healthy moderations are skewed. Don't judge. It's just how I make sense of this crazy world, okay? Let me rationalize the way I want to and just let it be, let it be.)
Oh, but wait! In an effort to cohesively bring the two topics together and keep myself from repeating today's scenario as well as to salvage what's left of my "I-try-to-eat-healthy-ish" dignity, we'll throw in some whole wheat flour. And bananas! And lessen the sugar! Huzzah! A baking miracle!
Ridiculous exaggerations aside, these really are stellar muffins. They've got a nice texture and crisp to them because of the whole wheat and the bananas keep them wonderfully moist. And, oh, the warm blueberries. Yes. These really do make all right with the world.
Also, please note: A big, ol' smear of butter doesn't hurt a dang thing. Especially if you ran intervals today. And even if you didn't.
(a.k.a. All-is-Right-With-the-World-Crazy-Good Blueberry Muffins)
*recipe adapted from Martha Stewart
1. Preheat oven to 375 degrees. Grease muffin pan with butter or coat with non-stick spray.
2. In a medium bowl, whisk together flours, baking soda, and salt. Set aside.
3. 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. Set aside.
4. In another bowl, mash bananas with a fork. Stir in milk and vanilla and mix well.
5. Using a wooden spoon, alternately add the flour mixture and the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Do not overmix!
6. Gently fold in blueberries.
7. Divide batter among the muffin cups, filling each tin about halfway.
8. Bake for 25-28 minutes or until the tops are golden and a toothpick inserted in the center of the muffin comes out clean.
9. Let muffins cool in the pan for a few minutes and then transfer to a cooling rack for 10 minutes. Enjoy warm.
Happy Monday and Happy Martin Luther King Day, friends! I hope you are enjoying a beautiful, wonderful day.
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