Whole-wheat flour and wheat germ add a slightly nutty flavor to these healthy muffins. They rely on yogurt and coconut oil instead of butter for their moist, tender crumb.

Martha Stewart Living, June 2013


Credit: Johnny Miller

Recipe Summary

25 mins
1 hr
Makes 12


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.

  • Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.


Reviews (3)

47 Ratings
  • 5 star values: 12
  • 4 star values: 17
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 3
Rating: 1 stars
Too dense. Will not make again. Very difficult to add the blueberries. Added milk and vanilla to make the batter more manageable. Also not very tasty. Will continue to look for a healthy version of blueberry muffins!
Rating: Unrated
I love this recipe as written, but have made a few tweaks to lower the carbs and add more flavor. I use 1 1/4 c of whole wheat flour and 1/2 c almond flour instead of the white flour. I also use splenda with a little molasses in place of the sugar, and add some vanilla and lemon zest for more flavor. I love the coconut oil in this recipe - I'd never used it in baking before. Also, I would recommend storing these in the fridge if they last more than a day or so, because I've had them go rancid.
Rating: 3 stars
These were good but mine seemed a little dense and overbaked after 20 minutes. I won't bake them as long next time. They weren't as sweet as I thought they would be but would be great with a little butter and honey!