Blueberry Wheat Germ Muffins

Jack and I like to have nice, healthy Saturday morning brunches at home together before we work out.  He has been on the hunt for a Vitamix(!) for us to go crazy with, but in the meanwhile, I decided to make some muffins.

 Ingredients

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour (again, I use unbleached organic to help mitigate white-flour-guilt)
• 1/2 cup + 2 tablespoons wheat germ
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• Dashes of cinnamon and ground ginger
• 1/2 cup + 1 tablespoon brown sugar
• 1/2 cup skim milk
• 1/4 cup plain fat free kefir
• 1/4 cup coconut oil, melted
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries (fresh or frozen)
• 1/4 cup rolled oats

Directions

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. I like to spritz both the tin and the inside of the muffin cups with olive oil.  

1. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, spices, and 2/3 cup brown sugar. Make a well in center of bowl and add milk/kefir, melted coconut oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
   
   
2. Divide batter among muffin cups. Combine 2 Tbsp. toasted wheat germ, 1 Tbsp. brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins.
   
   Bake until a toothpick inserted in center comes out clean, 20 to 30 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.
   
   
   We each ate 4...immediately.  Very tasty!
   
   
   You could honestly go with half of the crumb topping, but hey, why not be decadent with your crumb topping now and again?
   
   Adapted from a recipe in Whole Living magazine, which I love.  Martha, you've done it again!