blueberry wheat germ muffins in a tray

Healthy Blueberry Wheat Germ Muffins

These blueberry wheat germ muffins have a lovely light texture and an almost nutty sweetness from the wheat germ. The wheat germ makes these extra healthy too. 

Wheat germ is packed with nutrients and unfortunately gets sifted out of regular white and unbleached white flour. Adding it to baked goods, 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. We 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.

blueberry wheat germ muffins

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Healthy Blueberry Wheat Germ Muffins

Healthy blueberry wheat germ muffins have a lovely light texture and an almost nutty sweetness from the wheat germ. Molasses gives them extra flavour.

  • Author: Crosby’s Molasses

Ingredients

Scale
  • 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)

Instructions

  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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blueberry wheat germ muffins on a tray

Comments

  • April 6, 2022
    reply

    Rachel

    This recipe is amazing. I made a few substitutions to make it gluten-free: I used GF flour, and instead of wheat germ, I used ground flax seed. I also used greek yogurt. By far the best muffin recipe I’ve ever made.. Highly recommend!

    • April 7, 2022
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      Crosby Molasses

      Thank you Rachel for your comment and for trying this recipe! -Marie-Pierre at Crosby’s Kitchen

  • April 1, 2022
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    Laurel

    I used all whole wheat flour (an overflowing cup cuz I usually find I need a little bit less flour w/all ww) and Greek yogurt and they were VERY moist and super yummy (even the bites without blueberries were wonderful!!) The batter was almost pourable, I was worried it would be too wet, but they were fine. I will definitely make them again and use more blueberries as you suggested!!

  • May 1, 2020
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    Suzan

    I made these the other day and they were a big hit. I made them jumbo, so 6 in a silicone muffin pan and increased the time to 30 minutes in my convection oven. This morning I am making them with raisins instead. I’ll let you know how they turnout.

  • April 28, 2020
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    Jennifer Veary

    Tried these today- super moist!

  • April 2, 2020
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    Cam

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

      • April 9, 2020
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        Cammie

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

  • January 25, 2020
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    Roger

    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.

  • January 21, 2020
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    CMac

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

  • April 28, 2019
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    Marilyn

    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.

  • February 27, 2019
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    Sadie Schwartz

    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!

  • September 26, 2014
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    Lydia

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

  • September 20, 2014
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    Penny Snell

    Can frozen blueberries be used?

  • March 30, 2014
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    Judy Vaughan

    Can you use whole wheat flour?

  • March 28, 2014
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    Elisabeth Pope

    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

  • January 23, 2014
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    Tina DeJong

    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!

  • October 4, 2013
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    Cathy

    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…

  • February 13, 2013
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    JEAN ST.CROIX

    I love Crosbys molasses

    • April 24, 2015
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      yolanda

      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

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