Another morning coffee meeting, another plate of muffins:
The recipe for these is pretty similar to my carrot ginger muffin recipe, with some adjustments. They’re not too sweet and seriously packed with blueberries. Like the carrot ginger muffins, these feature my favorite combination of whole wheat flour and wheat germ. The wheat germ gives the muffins a nice crumbly texture and prevents the hockey puck effect that sometimes comes with using all whole wheat flour. The recipe below makes about 10 muffins.
1 1/4 c. whole wheat flour
3/4 c. wheat germ
1 tbsp cinnamon
1 tbsp baking powder
pinch of salt
3/4 c. milk/milk substitute (I use almond milk these days)
1 tsp vanilla extract
1/4 c. maple syrup
1/3 c. oil
1 tbsp vinegar or lemon juice
1 c. blueberries (I used frozen, but I imagine fresh would be just fine).
1. Preheat oven to 350 F.
2. Sift together flour, baking powder, cinnamon, and salt. Mix the wheat germ in with the dry ingredients.
3. In a separate bowl, combine milk, vinegar/lemon juice, maple syrup, oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix together quickly. Don’t worry if the batter is a little lumpy or not perfectly combined, it’s more important to work quickly. Fold in the blueberries.
5. Spoon batter into muffin cups, filling to just below the rim of the cup. Bake at 350F for 30-35 minutes, or until a toothpick or knife inserted in the muffins comes out clean.
6. Enjoy your fresh muffins! While I took these ones to a coffee thing, I think they go best with a cold glass of almond milk when they’re hot out of the oven. YUM.