Wholesome Blueberry Wheat Germ Muffins
|Wholesome Blueberry Wheat Germ Muffins have a nutty sweetness and a lovely light texture.|
And they were great lunches, if not a little different.
There were the toasted peanut butter and crispy bacon sandwiches, little salami and chees tea biscuit sandwiches and my favourite, peanut butter, lettuce and wheat germ sandwiches. Mom used crispy iceberg lettuce and the wheat germ sprinkled overtop added a sweet toasted nut flavor.
Mom had a whole cookbook devoted to wheat germ recipes and she found all sorts of ways to add it to our food. Baked goods made with wheat germ were always among my favourite.
This muffin recipe came out of that 1970s wheat germ cookbook and I have since adapted it to include blueberries and a touch of molasses.
These muffins have that unmistakable nutty sweetness thanks to the super healthy wheat germ. Wheat germ also gives them a lovely light texture.
Blueberry Wheat Germ Muffins
- 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)
- 2 eggs
- ¼ cup oil
- 3 Tbsp. molasses
- 1 cup blueberries (more if you prefer)
- 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.
- Stir blueberries into dry mixture then pour wet mixture over the dry ingredients and mix gently, just until combined.
- Spoon into prepared muffin pans and bake 18-20 minutes.
- I make these with 100% stone ground whole white flour.
- Conventional canola and corn oils are very often made from genetically modified canola and corn so if these are your oils of choice go for organic.