This time of year you can buy blueberries by the quart instead of by the pint. Sometimes we get overzealous at the Farmers Market and have so many we have to start making everything with blueberries! This week we’ve made blueberry pancakes, blueberry smoothies and blueberry muffins.

I tore this recipe out of a Whole Living magazine a few years back. It has become a favorite at our house and I’ve even brought a batch into the studio on occasion to share with clients.

Muffin Ingredients

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour (we usually don’t have white flour in the house, so I make it with all whole-wheat flour and it turns out fine)
• 1/2 cup toasted wheat germ
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup brown sugar
• (I also like to add 1/2 tsp. of cinnamon)
• 3/4 cup milk
• 1/4 cup canola oil
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 cups blueberries

Muffin topping ingredients

• 2 Tbsp. wheat germ
• 1 Tbsp. brown sugar
• 1/4 cup rolled oats

Instructions

• Preheat oven to 375 degrees
• Mix dry ingredients. Add milk, oil, eggs and vanilla; stir until just mixed. Gently fold in blueberries. 
• Divide evenly among 12 lined muffin cups. We like to use a regular size ice cream scoop for this.
• Sprinkle tops of muffins with muffin topping.
• Bake approximately 20 minutes…until a toothpick comes out clean.

Full of juicy berries!

Nutrition Information (per muffin)

196 calories; 1 g saturated fat; 5 g unsaturated fat; 36 mg cholesterol;

30 g carb; 5 g protein; 2 g fiber

If you want to read all about the benefits of blueberries

in your diet check out The World’s Healthiest Foods