Wild Blueberry Banana Muffins

1 cup white whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) light butter
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup nonfat milk or Almond Milk
1 teaspoon pure vanilla extract
1 cup frozen wild blueberries

• Preheat oven to 375 degrees.
• Line a 12-cup muffin pan with paper liners or prepare pans.
• In a bowl, whisk together flours, baking soda, baking powder and salt.
• 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.
• In another bowl or blender, mash bananas with a fork; stir in milk and vanilla.
• With mixer on low, add flour mixture and banana mixture to butter mixture
• Fold in frozen blueberries.
• Divide batter among muffin cups.

Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes.
Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Here is the nutritional info.

Calories: 175
Fat: 4
Chol: 33
Sod: 77
Carbs: 29
Fiber: 3
Sugar: 12
Pro: 4