My grandsons love berries; in fact, I call them my Berry Boys. It doesn’t matter if berries are in season or not, these two munchkins will eat any berry, any time in any form but they especially love blueberry muffins. This recipe is perfect for winter time when we all need a little more fiber in our diets and berries are not as easily available. Using frozen berries or fresh, these muffins are delicious and readily gobbled up by my Berry Boys.
Blueberry Wheat Germ Muffins
Makes 12 – 18 muffins
- 2 cups flour
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1/2 cup wheat germ
- 2 large eggs, slightly beaten
- 1/4 cup maple syrup
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1 1/2 cup milk
- 1 cup blueberries, fresh or frozen
- Vanilla sugar or coarse sugar (optional)
- Preheat oven to 400F. Line a 12 cup muffin tin with paper liners or spray with baking spray and set aside
- In a large bowl, whisk together flour, baking soda, salt and wheat germ and set aside.
- Toss a small amount, about a tablespoon of this dry mixture with the blueberries to coat. This helps suspend the berries in the batter and keep them from falling to the bottom of the muffin during baking.
- In another bowl, beat eggs, maple syrup sugar, oil and milk together till smooth.
- Pour egg/milk mixture into dry mixture, using a rubber spatula to mix together just until incorporated.
- Gently mix in blueberries
- Dip muffins using an ice cream scoop to fill the muffins cups evenly.
- Sprinkle the tops of muffins with small amount of vanilla sugar or coarse sugar if desired. This give the muffin top a little crunch after baking.
- Bake at 400F for 25 minutes or till golden brown and toothpick tests clean.
- Cool for 5 minutes in the pan before removing to a rack to fully cool or serve them warm.
- Store in an airtight container at room temperature for up to 3 days (if there’s any left).