Cornmeal Blueberry Wheat Germ Muffins
Discover the perfect balance of wholesome and delicious with these Cornmeal Blueberry Wheat Germ Muffins, a delightful blend of hearty textures and natural sweetness. Made with a combination of yellow cornmeal, nutrient-packed wheat germ, and juicy bursts of fresh or frozen blueberries, these muffins offer a nutritious twist on a classic baked treat. Greek yogurt and melted butter give them an irresistibly tender crumb, while a hint of vanilla adds warmth to every bite. Ready in just 35 minutes with simple pantry staples, these muffins are perfect for busy mornings, afternoon snacks, or a satisfying dessert. Whether enjoyed warm out of the oven or saved for later, they’re a satisfying way to treat yourself while sneaking in a dose of whole-grain goodness.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup yellow cornmeal
- 0.5 cup wheat germ
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.33 cup unsalted butter, melted and slightly cooled
- 0.75 cup milk
- 0.5 cup plain Greek yogurt
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1.25 cups fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, cornmeal, wheat germ, sugar, baking powder, and salt until combined.
In a separate medium bowl, whisk together the melted butter, milk, Greek yogurt, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be lumpy.
Gently fold in the blueberries using a silicone spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 358.4 g | 130% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 138.3 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 471 mg | 36% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1552 mg | 33% | |
*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.
