Cornmeal Blueberry Wheat Germ Muffins

READY IN: 35mins
Recipe by Dorel

This is a healthy recipe with the wheat germ in it. This is from the Kretschmer Wheat Germ web site. I didn't have skim evaporated milk, used powdered buttermilk and water. Used 1 egg and no egg white.

Top Review by Spiphibus

I will say first off I did change a few things. First off, I added honey and some vanilla for a little added sweetness. I used whole wheat flour, and I baked for 25 min at 350 for a nice perfect golden color. :) Oh, and I didn't have non-fat yogurt so I used strawberry banana yoplus yogurt. lol. It worked. These are so yummy, nice and moist yet thick. Perfect breakfast meal. They have a sweet fruity flavor with a cornbread taste too. Very good. I used a 12 muffin tin that I greased with crisco and they slid right out.

Ingredients Nutrition


  1. Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
  2. Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
  3. Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
  4. Add to corn meal mixture, stirring just until moistened.
  5. Gently fold in blueberries.
  6. Spoon batter into prepared muffin cups, filling 3/4 full.
  7. Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
  8. Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.

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