Healthy Blueberry Wheat Germ Muffins

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healthy blueberry wheat germ muffins

My sister Mary Jo has been making these blueberry wheat germ muffins for as long as I can remember. They’re a favourite of mine thanks to their lovely light texture and an almost nutty sweetness from the wheat germ. The wheat germ makes these extra healthy too. Just ask Dr. Oz.

Wheat germ is packed with nutrients and unfortunately gets sifted out of regular white and unbleached white flour. Adding it to baked goods, or homemade molasses granola, is an easy way to work this great food into your diet. Of course you can make these blueberry wheat germ muffins even healthier by using stoneground flour. I use whole white flour (sometimes called white whole wheat). Another option is to use half all-purpose flour and half whole wheat or spelt flour in this recipe.

I consider muffins the perfect lunch box snack but my kids don’t always agree. To get them eating these again I made a little modification to the original recipe…I added a touch of molasses and some blueberries. Occasionally I’ll add chocolate chips instead and if they’re a treat for me I’ll add candied ginger.

healthy blueberry wheat germ muffins

Healthy 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 on hand)
  • 2 eggs
  • ¼ cup oil
  • 3 Tbsp Grandma Fancy Molasses
  • 1 cup blueberries (more if you prefer)


  1. Preheat oven to 350 F and grease 12 regular-sized muffin cups
  2. In a medium bowl combine dry ingredients.
  3. In another bowl combine yogurt, eggs, oil and molasses.
  4. Pour wet mixture over the dry ingredients and mix gently, just until combined.
  5. Stir in blueberries.
  6. Spoon into prepared muffin pans and bake at 350 F for 18-20 minutes.


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healthy blueberry wheat germ muffins

10 thoughts on “Healthy Blueberry Wheat Germ Muffins

  1. Judy Vaughan says:

    Can you use whole wheat flour?

    1. Hi Judy, Yes, you can use whole wheat flour it you like. It’ll change the texture a bit but they’ll still be good.

  2. Elisabeth Pope says:

    I’d like to know the nutritional info on these, I’m in weight watchers and I’d like to know the point value on them, they look delicious

    1. Hi Elizabeth,
      You got me there. I am hoping to get going with the nutritional info for my recipes. Sorry that I’m not there yet.

  3. Bridget Oland says:

    Hi Tina,
    I’m not familiar with diabetic-friendly sugar substitutes but you can reduce the sugar and molasses in the recipe. Good luck.

  4. Tina DeJong says:

    For the Blueberry Muffins can I substitute the sugar and molasses? If not can I make them with a little less of each? The reason I’m asking if because my husband is diabetic. Thank you for reading my concern!

  5. Cathy says:

    Sound like a recipe I would like to try. In fact I have 2 other ones Nela’s whole wheat zucchini bread and Molasses walnut loaf. I would like to know the nutrition facts on these recipes. I count my carbs so I have to know before I consider making these. Thankyou…

    1. Bridget Oland says:

      Hi Cathy, let me see if I can gather that info for you. When I update the posts with the nutritional details I’ll send you an email.

  6. JEAN ST.CROIX says:

    I love Crosbys molasses

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