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Banana-Blueberry Muffins

1 1/3 cups unsifted all-purpose flour
2/3 cup unsifted whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup fresh blueberries, picked over
7 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup mashed bananas
1/4 cup nonfat buttermilk

Preheat the oven to 400 degrees. Lightly coat the inside of 10
muffin-pan cups measuring 2 3/4 inches in diameter and 1 3/8 inches
deep ( 1/2-cup capacity) with nonstick cookware spray.

Whisk together the all-purpose flour, whole-wheat flour, baking
powder, baking soda, salt, cinnamon and nutmeg. Toss the blueberries
with 2 teaspoons of the flour mixture and set aside.

Beat the butter in the large bowl of an electric mixer on moderate
speed for 4 minutes. Add the sugar, increase the speed to moderately
high and beat for 2 minutes. Beat in the egg and vanilla extract.
Beat in the mashed bananas (the mixture will look slightly curdled),
half the flour mixture, the buttermilk, then the balance of the
flour mixture. By hand, fold in the blueberries.

Divide the batter among the muffin cups, filling each cup about
three-fourths full. If your muffin cups are not as deep or wide,
plan on filling one or two more cups. Bake the muffins in the
preheated oven for about 20 minutes, or until plump and a wooden
pick inserted in the center withdraws clean. (If the pick runs into
a berry, it will be tinted by the fruit's juice.) Let the muffins
stand in the pan on a cooling rack for 4 to 5 minutes, then carefully
remove them to another rack. Serve warm, if you wish, or store and
reheat at another time.


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