Cornmeal Blueberry Wheat Germ Muffins

"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."
 
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photo by Dorel photo by Dorel
photo by Dorel
photo by Dorel photo by Dorel
Ready In:
35mins
Ingredients:
11
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. excellent!! instead of yogurt i used another 1/4 cup of skim milk. I also added 2 tbsp of ground flaxseed! They also made 12 muffins, straight to the top of the muffin holders!! I did use the oil, which was great in the removal of the muffins from the rubber muffin holders. I WILL make them again!
     
  3. Oh man, these are delicious! I used 1/2 C whole wheat & 1/4 C all-purp flours, and used a whole cup of plain yogurt instead of the milk/yogurt combo. I also omitted the egg white, as others did, and used half applesauce/half oil. Instead of blueberries, I used frozen mixed berries (raspberries, marionberries, and blueberries). I have no idea how you guys got 12 muffins out of this, though. I filled the cups about 3/4 full or more, and ended up with 19! Only thing I might change is to add something for more flavor (honey instead of sugar? vanilla? almond extract? not sure yet...). Oh, and they stuck to the paper liners really bad, so I'll probably just spray the tins really well next time instead. Thanks for the amazing recipe, Dorel!
     
  4. These are so good! I like that they can be made from things I usually have on hand. They will be part of my regular baking rotation from now on. Thanks for sharing!
     
  5. I made these muffins with frozen blueberries, using buttermilk and only one egg. I'm not usually a big fan of cornmeal, but my mother really liked these, and I also enjoyed their wholesome taste.
     
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Tweaks

  1. excellent!! instead of yogurt i used another 1/4 cup of skim milk. I also added 2 tbsp of ground flaxseed! They also made 12 muffins, straight to the top of the muffin holders!! I did use the oil, which was great in the removal of the muffins from the rubber muffin holders. I WILL make them again!
     
  2. Oh man, these are delicious! I used 1/2 C whole wheat & 1/4 C all-purp flours, and used a whole cup of plain yogurt instead of the milk/yogurt combo. I also omitted the egg white, as others did, and used half applesauce/half oil. Instead of blueberries, I used frozen mixed berries (raspberries, marionberries, and blueberries). I have no idea how you guys got 12 muffins out of this, though. I filled the cups about 3/4 full or more, and ended up with 19! Only thing I might change is to add something for more flavor (honey instead of sugar? vanilla? almond extract? not sure yet...). Oh, and they stuck to the paper liners really bad, so I'll probably just spray the tins really well next time instead. Thanks for the amazing recipe, Dorel!
     
  3. Lovely unique muffins with great texture and flavor. I substitued the flour for whole wheat pastry flour and used Sucanat instead of sugar. I was running short on yogurt, so I just used a full cup of buttermilk. I actually ended up using half blueberries, half rasperries, which was good, although I think they'd be better with all blueberries. I didn't use the egg white, as Dorel said she hadn't either. The texture is awesome, and I was surprised at how well the wheat germ flavor goes with cornmeal. I was surprised that these were not very sweet- I mean, they are plenty sweet, but I thought they might be sweeter because they have a whole half-cup of sugar. I thought the sweetness was just right though, and they make a GREAT breakfast or snack. A keeper in my book, I don't think I would change a thing. :)
     

RECIPE SUBMITTED BY

<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
 
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