Although I used to be a fan of super-sweet and cakey muffins, that’s no longer the case. But I still love the little package that a muffin represents — it’s an easy snack. I came up with this recipe, and although it contains only a relatively little sugar, the fruit adds plenty of sweetness. I hope you’ll experiment with the amount of sugar you like. Serve these muffins with butter and honey — or not.

Steps

1. Preheat the oven to 350 degrees. Line a 12-muffin pan with paper baking cups.
2. Combine the flours, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Whisk together the eggs, buttermilk, and oil in a 4-cup glass measuring cup with a pour spout or a medium bowl. Stir in the mashed bananas.
4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, stir just until blended. Fold in the blueberries and nuts.
5. Fill the muffin cups ¾ full (add more batter to each cup if you have extra). Bake for 20 minutes, then check to see if the muffins are browning. If they need more time, bake 5 minutes longer.
6. Cool for 10 minutes before serving, or serve at room temperature.