Healthy Blueberry Wheat Germ Muffins

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

healthy blueberry wheat germ muffins

My sister Mary Jo has been making these blueberry wheat germ muffins for as long as I can remember. They’re a favourite of mine thanks to their lovely light texture and an almost nutty sweetness from the wheat germ. The wheat germ makes these extra healthy too. Just ask Dr. Oz.

Wheat germ is packed with nutrients and unfortunately gets sifted out of regular white and unbleached white flour. Adding it to baked goods, or homemade molasses granola, is an easy way to work this great food into your diet. Of course you can make these blueberry wheat germ muffins even healthier by using stoneground flour. I use whole white flour (sometimes called white whole wheat). Another option is to use half all-purpose flour and half whole wheat or spelt flour in this recipe.

I consider muffins the perfect lunch box snack but my kids don’t always agree. To get them eating these again I made a little modification to the original recipe…I added a touch of molasses and some blueberries. Occasionally I’ll add chocolate chips instead and if they’re a treat for me I’ll add candied ginger.

healthy blueberry wheat germ muffins

Healthy Blueberry Wheat Germ Muffins

  • ½ cup wheat germ
  • 1 ¼ cups flour
  • ½ tsp salt
  • 1 ½ tsp baking soda
  • ½ cup sugar
  • 1 cup of plain yogurt (or flavoured, if that’s what you have on hand)
  • 2 eggs
  • ¼ cup oil
  • 3 Tbsp Crosby’s Fancy Molasses
  • 1 cup blueberries (more if you prefer)


  1. Preheat oven to 350 F and grease 12 regular-sized muffin cups
  2. In a medium bowl combine dry ingredients.
  3. In another bowl combine yogurt, eggs, oil and molasses.
  4. Pour wet mixture over the dry ingredients and mix gently, just until combined.
  5. Stir in blueberries.
  6. Spoon into prepared muffin pans and bake at 350 F for 18-20 minutes.

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healthy blueberry wheat germ muffins

26 thoughts on “Healthy Blueberry Wheat Germ Muffins

  1. JEAN ST.CROIX says:

    I love Crosbys molasses

    1. yolanda says:

      I made these muffins and did not have enough blueberries, so I substituted blackberries in their place. Then I added a cup of chopped walnuts. They were the best ever and I make them often

      1. Hi Yolanda, I love the idea of adding walnuts. I might give that a try. Thanks for the suggestion.

  2. Cathy says:

    Sound like a recipe I would like to try. In fact I have 2 other ones Nela’s whole wheat zucchini bread and Molasses walnut loaf. I would like to know the nutrition facts on these recipes. I count my carbs so I have to know before I consider making these. Thankyou…

    1. Bridget Oland says:

      Hi Cathy, let me see if I can gather that info for you. When I update the posts with the nutritional details I’ll send you an email.

  3. Tina DeJong says:

    For the Blueberry Muffins can I substitute the sugar and molasses? If not can I make them with a little less of each? The reason I’m asking if because my husband is diabetic. Thank you for reading my concern!

  4. Bridget Oland says:

    Hi Tina,
    I’m not familiar with diabetic-friendly sugar substitutes but you can reduce the sugar and molasses in the recipe. Good luck.

  5. Elisabeth Pope says:

    I’d like to know the nutritional info on these, I’m in weight watchers and I’d like to know the point value on them, they look delicious

    1. Hi Elizabeth,
      You got me there. I am hoping to get going with the nutritional info for my recipes. Sorry that I’m not there yet.

  6. Judy Vaughan says:

    Can you use whole wheat flour?

    1. Hi Judy, Yes, you can use whole wheat flour it you like. It’ll change the texture a bit but they’ll still be good.

  7. Penny Snell says:

    Can frozen blueberries be used?

    1. Dear Penny, Yes, frozen blueberries work just fine.

  8. Lydia says:

    I made those muffins tonight and they are the best blueberry muffins I ever made. I used the frozen blueberries and they work well.

    1. Hi Lydia, Aren’t these muffins the greatest with the sweet flavour of wheat germ. I’ll be sure to let my sister know you loved them.

  9. Sadie Schwartz says:

    Unfortunately I can’t review the recipe as written because I had to substitute buttermilk for the yogurt, which may or may not have changed the texture of the muffins, but the recipe seems to be forgiving, and they are excellent! I was a bit skeptical that they would be more like cupcakes in texture because the batter was much thinner than a typical muffin batter, but they have the light, moist, tender, loose crumb that I look for in a muffin. I added some vanilla, cinnamon and lemon zest and used fresh blueberries. Delicious!

    1. Bridget Oland says:

      Hi Sadie, Thanks for sharing your modifications. I love the addition if lemon zest. So perfect with the blueberries!

  10. Marilyn says:

    Did 1/4 cup of wheatgerm and same for bran buds. Added 1cup of applesauce instead of yogurt. And added sliced almonds roasted and cinnamon. They were delicious. Cannot use dairy.

    1. Bridget Oland says:

      Hi Marilyn, What great additions and substitutions. I love the applesauce substitution, and the addition of almonds. Thanks for sharing.

  11. CMac says:

    Would it be okay to add a bit of baking powder? Would that make them too poofy?

    1. Bridget Oland says:

      Hi there, No need to add baking powder. With 2 eggs and 1 1/2 tsp. baking soda there is lots of lift with this recipe.

  12. Roger says:

    These look good, however, it would be great if you added the calorie and nutritional values to all your recipes. It’s very helpful when looking for things like fat content, fiber content and sugar etc.

    1. Bridget Oland says:

      Hi Roger, I just posted nutritional info for the granola recipe. There are 207 calories in a 1/2 cup serving. (Lots of fibre, iron and protein too.)

  13. Cam says:

    Would plain Greek Yogurt work in this recipe? It’s much thicker than regular, so I’m wondering if it would change the consistency.

    1. Bridget Oland says:

      Hi Cam, Yes, you could use Greek yogurt but I would thin it with a bit of milk (maybe 2 Tbsp).

      1. Cammie says:

        Thanks! I’m making them now. :-)

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