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!
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 ⅓ 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.
Notes
You can use regular whole wheat flour or all-purpose flour if you wish.