Last updated on March 3rd, 2019.
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!
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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.
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.
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.
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.
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.
On a totally unrelated note, I just came across some pictures I took on our recent trip to 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 colonial times. 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? 🙂
I hope you get a chance to make these Wheat Germ Blueberry Muffins, and I hope you love them as much as I do!
Nutritious and Delicious Wheat Germ Blueberry Muffins
- 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!
- 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.
[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?