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Best Cooking Tips
- Use fresh or frozen blueberries, but if frozen, do not thaw before mixing to prevent the batter from turning purple.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Ingredients 0/14
Why This Recipe Works
Step 1
Lightly heat your oven to 350°F and lightly grease a 12-cup muffin tin with oil or nonstick spray. For the topping, mix together the flour, wheat germ, and brown sugar in a small bowl. Add the oil and stir until everything is evenly coated—set this aside for now.
Step 2
In a bigger bowl, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, and salt. In another bowl, beat the eggs with applesauce, brown sugar, oil, and vanilla until smooth.
Step 3
Pour the wet ingredients into the dry and gently mix until just combined. Fold in the blueberries carefully so they don’t break up too much. Spoon the batter into your muffin cups, then sprinkle the topping evenly over each one. Use the back of a spoon to lightly press the topping into the batter.
Step 4
Pop the muffins in the oven and bake for about 20 to 22 minutes, until the topping turns golden and a toothpick inserted in the center comes out clean. Let them cool a bit before digging in!
