I know, right? This muffin looks incredible! And yes, as a matter of fact, I did take this fabulous muffin photo! [Figured out how to change the exposure on my camera!!]Looks good enough to eat, doesn't it? I don't often bake for breakfast, but to soften the blow of having to go back to school tomorrow, I thought I'd make these muffins. I got the recipe from my Everyday Food magazine (Martha Stewart, Terri!!) They are all gone as I type this...12 muffins inhaled in 20 minutes. (And yes, I did give Mr.4444 and the kids each one.)
Ingredients:
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter (we used regular since they pound I bought the day before disappeared)
1/3 cup white sugar
1/3 cup light brown sugar (any shade will do, really)
2 large eggs
2 ripe bananas
1/3 cup reduced fat milk (I used skim)
1 tsp vanilla
1 cup frozen blueberries
First, preheat your oven to 375 degrees. (Never mind if it smells like something's burning; you can clean the oven later. It will not effect the taste of your delicious muffins! Just in case, though, keep a fire extinguisher handy!)
Line a muffin pan with paper liners. In a bowl, whisk together the flours, wheat germ, baking soda, and salt.
Because I am all about keeping it real, you're now going to see what I look like at 9am Sunday morning, before a shower and make-up (shield your eyes, please)...
I know; scary, right?!In a large bowl, beat butter and sugars
with a mixer until it looks like this:
Add eggs, one at a time, beating well after each addition. It will look like this: 
[Here's where I have to offer you some important advice: While taking photos of your left hand adding the eggs, (no, I'm right-handed), do NOT keep the mixer running, because you might drop the egg into the revolving blade and mix a frajillion pieces of egg shells into your batter, forcing you to start all over. I'm just sayin...]In another bowl, do this:
You should have 3/4 cup, and since I'm pretty anal about measuring (insecure, I know), I have to always do the measuring. Perfect!
Stir with milk and vanilla. (Thanks, Liz for catching my mistake on the milk!)
With mixer on low, alternately add flour mixture 
and banana mixture , beginning and ending with flour mixture.; mix just until combined.Fold in blueberries. Here's how:
Divide batter among muffin cups. 
Look who's here! 
Clyde was visiting us this weekend. Because I am not a pushover, he got nothin'.Bake until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes, rotating the pan halfway through (oops. Just realized I didn't do that; horrors! I'll have to make some more!)
Allow them to cool ten minutes in the pan on a counter. The move to cooling rack.
And they were as good as they looked; no butter needed! 
Yummm........
