Blueberry Wheat Germ Muffins

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A couple of months ago we won a “health food basket” through a local giveaway and in it came a huge bag of wheat germ. This isn’t an ingredient we normally use, so after sitting in the refrigerator for awhile I decided to find a way to use it up. Other than adding it to smoothies, I’ve worked it into a few recipes, including this one for muffins!


These were delicious! They held up well and their packed with healthy ingredients.

Blueberry Wheat Germ Muffins

1 1/2 cup wheat germ

1 cup wheat flour

1/2 cup coconut sugar

1 1/2 tsps baking powder

1/2 tsp baking soda

sprinkle of sea salt

1 cup almond milk

1 tbsp apple cider vinegar

1/4 cup olive oil

1/4 cup applesauce

2 tbsps molasses

1 tbsp vanilla extract

1 cup blueberries (i used frozen)


Preheat oven to 350 degrees.

Mix almond milk and ACV together and set aside.

Mix together all dry ingredients in a separate bowl, then add in milk mixture, molasses, oil, applesauce, and vanilla.

Mix well and then add in blueberries, stirring until distributed throughout.

Spray muffin pan and then pour in batter, filling each well most of the way.

Bake for about 28-30 minutes. You can test if their done by inserting a toothpick and seeing if it comes out clean, though keep in mind the blueberries will be wet. The dough should not be.

Remove from oven and let cool for about 10 minutes before removing from muffin tin.




Th finished product! Store in a  airtight container (they are best warm!). Enjoy!


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