Cornmeal Blueberry Wheat Germ Muffins
These delightful Cornmeal Blueberry Wheat Germ Muffins are a fantastic way to start your day with a burst of flavor and a boost of nutrition. This recipe, inspired by the Kretschmer Wheat Germ website, combines the wholesome goodness of wheat germ and cornmeal with the juicy sweetness of blueberries, creating muffins that are both healthy and delicious. Whether you’re looking for a quick breakfast or a tasty snack, these muffins are sure to please. 🍇✨
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Ingredients
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup wheat germ
- 1 1/4 teaspoons baking powder
- 3/4 cup fat-free evaporated milk (or use powdered buttermilk mixed with water)
- 1/4 cup nonfat yogurt
- 1 egg (no egg white needed)
- 1 cup fresh blueberries (or 1 to 2 cups frozen blueberries, thawed)
Instructions
-
Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a muffin pan by either greasing the cups or lining them with paper liners. For jumbo-sized muffins, use 6 cups and adjust the baking time accordingly.
-
Mix Dry Ingredients: In a large bowl, combine the yellow cornmeal, all-purpose flour, sugar, wheat germ, and baking powder. Stir the mixture until evenly distributed.
-
Combine Wet Ingredients: In a separate small bowl, mix together the fat-free evaporated milk (or the equivalent mixture of powdered buttermilk and water), nonfat yogurt, and egg. Stir until all ingredients are well blended.
-
Combine Mixtures: Add the wet ingredients to the dry ingredients. Stir gently just until the mixture is moistened—be careful not to overmix.
-
Fold in Blueberries: Gently fold in the fresh or thawed frozen blueberries until evenly distributed throughout the batter.
-
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup about 3/4 full.
-
Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes if using a standard 12-cup muffin pan. For jumbo muffins, bake for about 25 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean when the muffins are ready.
-
Cool: Allow the muffins to cool in the pan on a wire rack for about 5 minutes. Then, remove them from the pan and let them cool slightly on the rack before serving.
These Cornmeal Blueberry Wheat Germ Muffins are not only a treat for your taste buds but also packed with fiber and protein, making them a great choice for a nutritious breakfast or snack. Enjoy the sweet burst of blueberries paired with the hearty texture of cornmeal and the nutritional boost of wheat germ. Perfect for both adults and kids alike, these muffins are a simple yet satisfying addition to any meal. 🧁💛
Feel free to customize this recipe by experimenting with different types of berries or adding a sprinkle of nuts for extra crunch. Happy baking! 🥳🍴
