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.
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.
Ingredients
- 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
- Preheat oven to 350 F and grease 12 regular-sized muffin cups
- In a medium bowl combine dry ingredients.
- In another bowl combine yogurt, eggs, oil and molasses.
- Pour wet mixture over the dry ingredients and mix gently, just until combined.
- Stir in blueberries.
- Spoon into prepared muffin pans and bake at 350 F for 18-20 minutes.
Erin
Thanks. This is a fantastic basic muffin recipe. Wonderful light and fluffy texture. Not too oily, not too sweet. I halve the sugar to 1/4 cup. Great flavour. It’s a ‘keeper’ recipe to make regularly. Thanks again!
Mia
I would like to make these today; you mentioned oil….specifically type..Olive oil will work…I also have vegetable oil at home…..I have Krema yogurt which is between greek and plain…I don’t drink milk will 2 tablespoon of water to thin it or I have unsweetened vanilla almond.
Thanks
Crosby Molasses
Hello Mia,
You have some options for the oil in this recipe; olive oil, vegetable oil, or even seed oil would do the trick. Likewise, any yogurt you have on hand will work just fine. However, we haven’t tested the recipe using water instead of milk, so while it might still turn out alright, we can’t say for sure how it will affect the final result. -Marie
Mia
Hello,
Just made this muffins, very moist.
Thank you for the recipe will make them again..Don’t need nutritional information. I see recipe that interests me….I make it.
Sonia
Great recipe. Can you please include the Nutrition information of this one.
Thank you
Crosby Molasses
Hello Sonia, thank you for trying this recipe! Unfortunately, we don’t have the nutrition information of our recipes. -Marie from Crosby’s Kitchen
Bonnae Mastroianni
I haven’t made this recipe yet and I don’t want them to sweet. How much molasses could I cut and still have flavor?
Barb
Cut the white sugar out the molasses will give you just enough
Jamie Turner
Subbed in honey for sugar and these were fabulous!!
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!
Crosby Molasses
Thank you Rachel for your comment and for trying this recipe! -Marie-Pierre at Crosby’s Kitchen
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!!
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.
Jennifer Veary
Tried these today- super moist!
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.
Crosby Molasses
Hi Cam, Yes, you could use Greek yogurt but I would thin it with a bit of milk (maybe 2 Tbsp).
Cammie
Thanks! I’m making them now. :-)
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.
Crosby Molasses
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.)
CMac
Would it be okay to add a bit of baking powder? Would that make them too poofy?
Crosby Molasses
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.
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.
Crosby Molasses
Hi Marilyn, What great additions and substitutions. I love the applesauce substitution, and the addition of almonds. Thanks for sharing.
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!
Crosby Molasses
Hi Sadie, Thanks for sharing your modifications. I love the addition if lemon zest. So perfect with the blueberries!
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.
Crosby Molasses
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.
Penny Snell
Can frozen blueberries be used?
Crosby Molasses
Dear Penny, Yes, frozen blueberries work just fine.
Judy Vaughan
Can you use whole wheat flour?
Crosby Molasses
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.
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
Crosby Molasses
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.
Crosby Molasses
Hi Tina,
I’m not familiar with diabetic-friendly sugar substitutes but you can reduce the sugar and molasses in the recipe. Good luck.
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!
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…
Crosby Molasses
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.
JEAN ST.CROIX
I love Crosbys molasses
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
Crosby Molasses
Hi Yolanda, I love the idea of adding walnuts. I might give that a try. Thanks for the suggestion.