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| Wholesome Blueberry Wheat Germ Muffins have a nutty sweetness and a lovely light texture. |
It wasn’t until I had children of my own that I understood the value of being inventive with school lunches. In elementary school we walked home at noon but in junior high we often stayed at school so mom would pack a lunch for us.
And they were great lunches, if not a little different.
Blueberry Wheat Germ Muffins
There were the toasted peanut butter and crispy bacon sandwiches, little salami and chees tea biscuit sandwiches and my favourite, peanut butter, lettuce and wheat germ sandwiches. Mom used crispy iceberg lettuce and the wheat germ sprinkled overtop added a sweet toasted nut flavor.
Mom had a whole cookbook devoted to wheat germ recipes and she found all sorts of ways to add it to our food. Baked goods made with wheat germ were always among my favourite.
This muffin recipe came out of that 1970s wheat germ cookbook and I have since adapted it to include blueberries and a touch of molasses.
These muffins have that unmistakable nutty sweetness thanks to the super healthy wheat germ. Wheat germ also gives them a lovely light texture.
Blueberry Wheat Germ Muffins
- ½ cup wheat germ
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1 ¼ cups flour
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½ tsp salt
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1 ½ tsp baking soda
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½ cup sugar
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1 cup of plain yogurt (or flavoured, if that’s what you have)
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2 eggs
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¼ cup oil
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3 Tbsp. molasses
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1 cup blueberries (more if you prefer)
Instructions:
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Preheat oven to 350 F and grease 12 regular-sized muffin cups.
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In a medium bowl combine dry ingredients.
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In another bowl combine yogurt, eggs, oil and molasses.
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Stir blueberries into dry mixture then pour wet mixture over the dry ingredients and mix gently, just until combined.
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Spoon into prepared muffin pans and bake 18-20 minutes.
Green Tip:
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I make these with 100% stone ground whole white flour.
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Conventional canola and corn oils are very often made from genetically modified canola and corn so if these are your oils of choice go for organic.
do you still have the wheat germ cookbook? and if so would you be willing to share more recipes? i love wheat germ and don't think it is used enough.
Hi Jacquie, Yes, I still have the book. It's packed in a box right now while we have new book shelves built but will soon be unpacked. I'll share more recipes from it.
These were great!
I used 1/3c white sugar and 1/3c brown sugar as I didn’t have molasses. I also added cinnamon and almond extract.
I quartered the blueberries and used mini muffin tins, reduced baking time to 12mins. Using them for my sons lunch box snacks,
Thank you I’ll be making these again
Hi Ally, Love your changes to the recipe, especially the cinnamon and almond. Yum!