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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the flour, cornmeal, wheat germ, sugar, baking powder, and salt until combined.

Step 3

In a separate medium bowl, whisk together the melted butter, milk, Greek yogurt, egg, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be lumpy.

Step 5

Gently fold in the blueberries using a silicone spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(1032.1g)

Amount per serving	% Daily Value*
Calories	2412.0

Total Fat 87.0g	0%
Saturated Fat 47.3g	0%
Polyunsaturated Fat 4.2g
Cholesterol 385.2mg	0%
Sodium 2730.8mg	0%
Total Carbohydrate 358.4g	0%
Dietary Fiber 25.0g	0%
Total Sugars 138.3g
Protein 64.6g	0%

Vitamin D 121.5IU	0%
Calcium 471.4mg	0%
Iron 15.5mg	0%
Potassium 1551.7mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 10.4%

Carbs: 57.9%