Our breakfasts have gotten a little repetitive lately. On the weekends we’ve been having a lot of eggs in all shapes and forms – fried, scrambled, in a frittata – eggs eggs eggs! And for weekday breakfasts I always make an overnight soaked no-cook oatmeal – every. single. day. I’ve been wanting to switch it up, so I made these yummy wheat germ blueberry muffins.
Wheat germ, which can be found in the cereal aisle, is the most nutritious, vitamin-rich and nutrient-rich part of the whole wheat kernel. Yet sadly, wheat germ is the part that is left out of white flour thanks to all the processing. Wheat germ contains Vitamin E, folic acid, magnesium, thiamin, phosphorus, and zinc. This recipe uses both whole wheat flour and wheat germ, to make muffins that are as nutrient packed as possible.
The blueberries in the muffins give an extra burst of flavor and a dose of antioxidants.
This recipe below gave the most fluffiest lightest muffins I’ve ever tasted, they were almost cake-like in texture. Taking a bite felt like biting into a cloud (which is a good thing, if you’re wondering!).
I wanted to keep the recipe healthy, so these muffins are not very sweet (they are cake-like only in texture!). I prefer them that way because I don’t like sweet things for breakfast. But if you prefer a sweet muffin, just increase both the sugar and the agave syrup (or honey) to 1/2 cup each (1 cup total of sweet ingredients).
On a totally unrelated note, I just came across some pictures I took in Philly and I wanted to share them with people who bake. This was a recipe book in the gift shop at Betsy Ross’s House – a collection of recipes from back in the day. Imagine having to follow instructions like the ones for General Washington’s Breakfast Cake? I would never know what to do! Good thing we live in a world of internet and food blogs, where every step is documented with a picture, right? 🙂
Nutritious Wheat Germ Blueberry Muffins
Makes: 14 muffins. Total time: 30 minutes.
- 2 cups white whole wheat flour
- 1/2 cup wheat germ
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cup almond milk (unsweetened)
- 1/2 cup oil
- 1/3 cup agave syrup (or honey, or sugar)
- 1/3 cup brown sugar (I used turbinado)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
1. Preheat oven to 400F. Spray two muffin pans with non-stick spray, or insert muffin liner papers into the muffin pans. I love muffin liners – no cleanup!
2. Combine all the dry ingredients in a large bowl – flour, wheat germ, cinnamon, baking powder, baking soda, and salt.
3. Combine the rest of the ingredients except for the blueberries in a bowl. Whisk together until the oil is combined into the rest of the wet ingredients and is not sitting on top.
4. Add the wet ingredients to the dry ingredients and whisk together with a fork until about half combined. Add the blueberries and mix everything together until just combined – do not over mix!
5. Use a 1/3 cup measuring cup (or a spoon) to distribute the batter evenly between the muffin pan.
6. Bake at 400F for 25 minutes, or until a toothpick inserted into the center comes out clean. Note: If you insert a toothpick and it comes out purple because of the blueberry, try again with another toothpick into another spot. You want to make sure the batter is fully cooked.
7. Allow to cool. Don’t make the mistake I did and bite into a warm muffin – the blueberries will stay hot longer than the muffins and you might burn yourself!
That’s it, folks. Super simple and healthy muffin recipe. I’ll be taking these to work for breakfast this week instead of my oatmeal, it will be a nice change.[Recipe adapted from Once Upon A Chef]
What are your favorite healthy muffin recipes? Have you ever cooked or baked with wheat germ? What have you made?