Blueberry Walnut Wheat Germ Muffins
Start your morning with a burst of wholesome flavor by baking these Blueberry Walnut Wheat Germ Muffins—your new go-to recipe for a nutritious and delicious treat! Packed with fresh, juicy blueberries, crunchy chopped walnuts, and the nutty goodness of wheat germ, these muffins are the perfect balance of hearty and sweet. A touch of unsweetened applesauce keeps them moist and naturally lighter, while whole wheat flour and a pinch of cinnamon add depth and warmth to every bite. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, a midday snack, or even a grab-and-go option. Plus, they’re a fantastic way to sneak in some fiber and nutrients, making them a guilt-free indulgence the whole family will love. Whether served warm with a pat of butter or straight from the cooling rack, these homemade muffins are guaranteed to delight!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups whole wheat flour
- 0.33 cups wheat germ
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar
- 0.33 cups unsweetened applesauce
- 0.25 cups vegetable oil
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.5 cups milk
- 1.25 cups fresh blueberries
- 0.5 cups chopped walnuts
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate medium bowl, mix the granulated sugar, brown sugar, applesauce, vegetable oil, eggs, vanilla extract, and milk until smooth and uniform.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the blueberries and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious and nutritious Blueberry Walnut Wheat Germ Muffins!
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 36.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 384.5 g | 140% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 188.5 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1630 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
