Easy Wheat Germ Cherry Muffins – Old Original Recipe!

These wheat germ muffins really bring back childhood memories. I finally found the original recipe from an old recipe book. Take a look!

Wheat germ muffins are one thing my grandmother always used to make and bring back tons of childhood memories when food used to be made of simple, and real ingredients. It’s hard finding recipes that use original and traditional ingredients instead of being packed with sugar, sweeteners and cheap flour. I finally managed to find this recipe in an old cook book of my mothers. These cherry wheat germ muffins are super easy to make and taste delicious. 

You can follow the recipe below and add a cup or two of cherries, however much you like. You can also add raisins instead or even try with blueberries. This recipe is very versatile, so the choice is yours. Hope you enjoy! Let me know in the comments if you miss these old-school recipes… I sure do!

The Best Homemade Blueberry Cake Muffins

Homemade-blueberry-muffin-recipe-easy-frozen-blueberries-better-baking-bible-blog

Soft, moist, delicious, and freshly homemade blueberry muffins make the perfect breakfast option, snack, or dessert! I like to call these cake muffins since they don’t really taste so much like a muffin, but have the light and soft consistency of a cake.

If you grow your own blueberries like I do, these muffins taste even better with freshly picked berries. Or you can make them with store-bought frozen blueberries, which work just as good. These muffins freeze quite well, so even if you can’t eat a whole batch, just throw them into the freezer in a sealed zip lock bag or airtight container and take them out the night before for a quick home-baked breakfast!

The Best Homemade Blueberry Cake Muffins

 
Yields 18
Soft and light blueberry muffins with a cake-like consistency… so addictive!
 
Ingredients:
 
  1. ½ cup unsalted butter, softened
  2. ½ cup sugar
  3. 2 large eggs
  4. 1 tsp vanilla extract
  5. 2 tsp baking powder
  6. ½ tsp sea salt
  7. 2 cups all-purpose white flour
  8. ½ cup milk
  9. 2 ½ cups fresh or frozen blueberries
Instructions:
 
  1. Preheat oven to 375F place muffin cups in muffin pan.
  2. In a large mixing bowl using an electric mixer on medium, mix butter until creamy. Gradually add in sugar until light and fluffy.
  3. Slowly add in eggs, beating after each addition until well combined. Then, beat in vanilla, baking powder, and salt.
  4. Mix in half of flour, half of milk, and repeat. Fold in fresh or frozen blueberries.
  5. Scoop muffin batter into muffin cups using a spoon. Bake for 20 minutes until golden.