blueberry wheat germ muffins


I had a whole container of wheat germ left over from a few months ago when my sister was here. She bought it to make Mochi some dog treats. (Yeah, my dog eats healthier than I do apparently.) Wheat germ is all sorts of healthy for you (and dogs) so I was trying to figure out how to incorporate this into something I can make. And that’s where Pinterest comes in. I am totally hooked on Pinterest, if you couldn’t tell.

I had some leftover blueberries and plain yogurt, along with the wheat germ, so I decided to make some blueberry wheat germ muffins. I looked through a few different recipes, but I didn’t have all of the ingredients the recipes called for. I wish I had some whole wheat flour in my house. It would’ve been a tad healthier. I used all-purpose flour, but if you have whole wheat flour or white whole wheat flour (yes, that exists) handy in your house, feel free to substitute it for the all-purpose flour.

blueberry wheat germ muffins

BLUEBERRY WHEAT GERM MUFFINS – adapted from citronlimette

(makes a dozen muffins)

  • 1 1/2 cups all-purpose flour (can substitute with whole wheat flour)
  • 1/2 cup wheat germ
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup plain yogurt, fat free
  • 1 tablespoon canola oil (can also use olive oil or vegetable oil)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Instructions:

    1. Preheat oven to 350°F. Line 12 muffin cups with paper liners.
    2. In a mixing bowl, combine the dry ingredients – flour, wheat germ, sugar, baking powder, baking soda, and salt.
    3. In another bowl, combine the wet ingredients – egg, yogurt, oil, and vanilla.
    4. Pour the wet mixture into the dry mixture. Stir to combine. Gently fold in the blueberries. (You don’t want to mix in the blueberries to aggressively or else they’ll burst in the mixture, creating blue streaks.)
    5. Divide the batter evenly and spoon it into the prepared muffin tin. (I used a 1/4 cup to begin with and added in more afterwards.)
    6. Bake for about 20-22 minutes, until they become golden brown. To check if they’re done baking, you can test it by poking a toothpick (or a chopstick, in my case) through the center of the muffin. The toothpick should come out clean if it’s done.
    7. Cool on a wire rack.

    ^^After folding in the blueberries. Doesn’t it look like cookie dough?

    ^^They’re ready to go into the oven!

    ^^I love turning the oven light on and watching them bake. Am I the only one?

    ^^I didn’t have a cooling rack so I made a makeshift one.

    ^^These turned out so great. They were perfectly airy, crunchy and chewy on top.. and the burst of blueberries were delightful!

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