Banana - Blueberry Muffins

I had one black banana to use up. So I found this recipe and halved it and made mini muffins instead of full-size (I'm obsessed with my mini muffin pan). And they turned out delightful! The banana flavor wasn't too overpowering and they weren't too sweet.

Banana - Blueberry Muffins
adapted from Everyday Food

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup wheat germ
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 (about 1 pound)
1/3 cup milk
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
cinnamon-sugar mixture for topping

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners or spray a 24-cup mini muffin pan with baking spray. In a bowl, whisk together flours, wheat germ, 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, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.

Divide batter among muffin cups and sprinkle tops with cinnamon-sugar mixture. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes (less for mini muffin pan), rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.