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Nutritious and Delicious Wheat Germ Blueberry Muffins

These light and tasty Blueberry Wheat Germ Muffins are packed with vitamins, nutrients, and antioxidants. A healthy breakfast treat that is ready in 30 minutes. These muffins are made with 100% whole wheat flour but are very light and fluffy - I'll show you how that's done!

Nutritious and Delicious Wheat Germ Blueberry Muffins

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  oatmeal - every. single. day.

I've been wanting to switch it up, so I made these yummy wheat germ blueberry muffins.

Nutritious and Delicious Wheat Germ Blueberry Muffins

I am loving these Blueberry Muffins made with 100% whole wheat flour and wheat germ - I feel good about eating them for breakfast, and they are just so tasty.

Related recipe: Cranberry Date Muffins

What is Wheat Germ?

Wheat germ, which can be found in the cereal aisle (or online here), 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.

Nutritious and Delicious Wheat Germ Blueberry Muffins

Related recipe: 2 Ingredient Pumpkin Muffins

What makes these Wheat Germ Blueberry Muffins special??

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 overly sweet. 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).

The blueberries in the muffins give an extra burst of flavor and a dose of antioxidants. There is something about baked blueberries that makes them so amazingly sweet and tasty - I love blueberries in baked goods.

Nutritious and Delicious Wheat Germ Blueberry Muffins

Related recipe: Coffee Cake Muffins with Cinnamon Crumble

How to make light, moist baked goods with 100% whole wheat flour:

Most recipes that claim to be whole wheat also contain white flour - as much as 50% white all-purpose flour! These Wheat Germ Blueberry Muffins are also made with 100% whole wheat flour. My secret to making them fluffy, light, and not at all dense is using white whole wheat flour. It is not as heavy as regular whole wheat flour, and I regularly substitute it in a 1:1 ratio with all purpose flour, with great results every time.

Vanilla extract vs vanilla bean powder:

I'm going to let you in on another super flavorful secret: using vanilla bean powder instead of vanilla extract in your baking. Vanilla bean powder is ground up whole vanilla beans, so the powder is absolutely packed with vanilla flavor. So much more fragrant vanilla flavor than even the highest quality vanilla extract. Vanilla extract is vanilla beans soaked in alcohol such as vodka, so the flavor gets a little bit diluted.

I absolutely love using a small pinch of vanilla bean powder instead of a teaspoon of vanilla extract. To be honest, I don't even measure it ever, I just add a pinch or two depending on how big the recipe is. I love seeing the little specks of vanilla powder in the batter and seeing the flavor. If you're at all curious about vanilla bean powder, I would recommend trying this one from Wild Foods. It's a little pricey (because, I mean, have you seen the price of vanilla beans??), but one package goes a long way. I've had this one for years and I'm still using it, and it's still so full of flavor and fragrance. 

But of course, vanilla extract works just as well in this recipe! This is a good one that only has two ingredients: vanilla bean and alcohol to extract the flavor.

I hope you get a chance to make these Wheat Germ Blueberry Muffins, and I hope you love them as much as I do!

Other easy muffins and breakfast treats you will love:

If you enjoyed this recipe, please let me know with a comment and a star rating below! And don't forget to save it for later on Pinterest:

pinterest image of blueberry wheat germ muffins


Wheat Germ Blueberry Muffins
Print Recipe
4.55 from 24 votes

Nutritious and Delicious Wheat Germ Blueberry Muffins

These light and tasty Wheat Germ Blueberry Muffins are packed with vitamins, nutrients, and antioxidants. A healthy breakfast treat that is ready in 30 minutes. These muffins are made with 100% whole wheat flour but are very light and fluffy - I'll show you how that's done!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Author: Kate


  • 2 cups white whole wheat flour
  • 1/2 cup wheat germ
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1.5 cup almond milk (unsweetened)
  • 1/2 cup oil
  • 1/3 cup agave syrup (or honey, or sugar)
  • 1/3 cup brown sugar , dark, light, or turbinado
  • 1 pinch vanilla bean powder (or use 1 teaspoon vanilla extract)
  • 1.5 cups fresh or frozen blueberries


  • Preheat oven to 400F. Spray a muffin pans with non-stick spray, or insert muffin liner papers into the muffin pan. I love muffin liners - no cleanup! 
  • Combine all the dry ingredients in a large bowl - flour, wheat germ, cinnamon, baking powder, baking soda, and salt.
  • Combine the rest of the ingredients, except for the blueberries, in another bowl. Whisk together until the oil is combined into the rest of the wet ingredients and is not sitting on top.
  • Add the wet ingredients to the dry ingredients and whisk together with a fork until about half combined - there will still be clumps of flour left. Add the blueberries and mix everything together until just combined - do not over mix!
    Wheat Germ Blueberry Muffins
  • Use a 1/3 cup measuring cup (or a large spoon) to distribute the batter evenly between the muffin pan. Bake at 400F for 25 minutes, or until a toothpick inserted into the center comes out clean.
    Wheat Germ Blueberry Muffins


You can use regular whole wheat flour or all-purpose flour if you wish.


Calories: 233kcal (12%) | Carbohydrates: 27g (9%) | Protein: 4g (8%) | Fat: 11g (17%) | Cholesterol: 27mg (9%) | Sodium: 196mg (8%) | Potassium: 116mg (3%) | Fiber: 2g (8%) | Sugar: 10g (11%) | Vitamin A: 40IU (1%) | Calcium: 79mg (8%) | Iron: 1mg (6%)

[Recipe adapted from Once Upon A Chef]

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What are your favorite healthy muffin recipes? Have you ever cooked or baked with wheat germ? What have you made?

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Sunday 15th of May 2022

Had a muffin from a local bakery and have been looking for a recipe similar to it - this is it! Will be my go to blueberry muffin from now on. Thank you!


Monday 16th of May 2022

So glad to hear! Thanks!!

Kathy Eliscu

Thursday 31st of March 2022

Hi! And thank you! I did some substituting for my personal dietary experimentation. I used 2 c. oat flour, added 1/2 c. wheat germ. I used 2% cow's milk, omitted the cinnamon but added a little extra vanilla. 1/2 with blueberries, 1/2 with chocolate chips. I think everything else was the same. They were AMAZING. I could eat the whole tray...I have a question, Kate. I posted about this on FB but did not post the recipe. If FB ask me for the recipe, may I post your recipe (with credit to you, of course!) and my substitutions after that?


Friday 1st of April 2022

Hi Kathy! I'm so glad to hear you loved these! Yes, feel free to post the actual recipe with the changes you made, and please either tag @babaganoshblog on Facebook or add the recipe link (, or both.


Friday 23rd of July 2021

Thank you for the muffin recipe, it Sounds great, I am on a diet, can I substitute the white wheat flour with almond flour? And if yes, how much is the ratio?


Sunday 25th of July 2021

Hi Manal, I have never made these with almond flour, so I really have no idea how to substitute that or if it would even come out. Depending on your dietary needs, maybe a 1:1 gluten-free flour would work, or you can use whole wheat flour, if you're not trying to stay low carb and are not watching blood sugar. If you're just trying to reduce calories, I don't believe almond flour has less calories than wheat flour though!


Sunday 9th of May 2021

These are full of delicious wheaty-honey flavour, my husband and kid both love them so they are a staple I continue to make.

It does make much more than the basic 12 muffin tray I have and with the toothpick test they are done at least several minutes before recommended bake time. (Don't try to substitute in coconut oil lol)


Monday 10th of May 2021

So glad to hear these are a staple!! Same for us!


Tuesday 15th of September 2020



Tuesday 15th of September 2020

So glad to hear you love these muffins! I really the texture would come out good if you substitute that much oat bran (by oat bran you mean oat flour / oatmeal flour, right?). I think you can definitely sub 1/2 cup without any issues, maybe 2/3 cups! But why not give it a try! I think at worst, you'll have dryer/denser muffins. Let me know how it works out for you!!

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