Banana Blueberry Muffins

I was having a disaster of a day yesterday, part of which included making these muffins. I started making them and realized I didn't have any sugar. So I went to CVS and bought sugar. Then after I started baking again I realized I didn't have any wheat germ, which the original recipe calls for. Then I found out that all my brown sugar was hard as a rock. I usually try and do a very careful job of sealing it up in an airtight container, but I guess that doesn't always happen as evidenced by the hard lump of sugar I found. I smashed the brown sugar up over heat on the stovetop the best I could and just supplemented regular sugar for what was lacking. I couldn't bring myself to go to the store twice before breakfast.

Yummy Blueberry-Banana-Raisin Muffins
Ingredients:

1 1/4 cup whole-wheat flour

3/4 cup all-purpose flour

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 

1/3 cup milk

1 teaspoon vanilla extract

1 cup frozen blueberries

Handful of raisins (optional)

Directions: 

Preheat your oven to 375 degrees.

Prepare a muffin pan with paper liners. I find this recipe makes twelve large muffins or 16 smaller ones.

 In a bowl, whisk together flours, baking soda, and salt.

In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, making sure they are mixed well. 

In another bowl, mash the bananas, and add the milk and vanilla

In the mixer (low setting) add the flour and banana mixtures alternately to the sugar/egg mix. Start and end with the flour mixture.

Finally, with a spoon fold in frozen blueberries and raisins.

Spoon batter into muffin cups. 

Bake about 25 minutes or until a toothpick comes out clean. Rotate the muffin pan about halfway through.