These muffins are bursting with juicy blueberries and a hint of sweetness, making them perfect for breakfast or a tasty snack. Easy to make and wonderfully moist, they’re sure to become a favorite in your kitchen.
Start by heating your oven to 350°F and greasing a 12-cup muffin pan with a little 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 looks evenly coated, then set it aside for now.
In a larger bowl, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, and salt. In another bowl, beat the eggs with the applesauce, brown sugar, oil, and vanilla until smooth and combined.
Pour the wet ingredients into the dry and stir gently just until everything is moistened. Fold in the blueberries carefully so they don’t break apart. Scoop the batter evenly into your prepared muffin cups.
Sprinkle the topping over each muffin, pressing it lightly into the batter with the back of a spoon. Pop the pan in the oven and bake for about 20 to 22 minutes, or until the tops are golden and a toothpick comes out clean when poked in the center. Let them cool a bit before digging in!
- Use fresh or frozen blueberries, but do not thaw frozen ones to avoid soggy batter.
- Gently fold the blueberries into the batter to keep them from breaking.
- Check muffins with a toothpick after 18 minutes to avoid overbaking.
These muffins are bursting with juicy blueberries in every bite. They have a soft, moist texture that feels like a warm hug. Perfect for breakfast or a sweet snack any time of day.
Serve warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee for a cozy treat.
Store muffins in an airtight container at room temperature for up to three days. For longer freshness, freeze them wrapped individually and thaw before eating.
