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Black and Blueberry Muffins


"These are moist and sweet, and full of berries. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice."
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35 m servings 136 cals
Original recipe yields 18 servings (18 muffins)


  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
  2. In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
  3. Bake in preheated oven for 20 minutes, or until done.

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Read all reviews 44
  1. 52 Ratings

Most helpful positive review

I really loved this recipe. The muffins taste best warm. I made them healthier by substituting a cup of yogurt and a cup of milk for the half-and-half and I used whole wheat flour.

Most helpful critical review

Really disappointed in this one. Used 1.5 cups of whole wheat flour and 1/2 cup of white flour and they turned out very sticky and flavourless. Is flavourless a real word? :) I guess it's mutua...

Most helpful
Most positive
Least positive

I really loved this recipe. The muffins taste best warm. I made them healthier by substituting a cup of yogurt and a cup of milk for the half-and-half and I used whole wheat flour.

These are delicious muffins! I didn't have cream so I used 2% milk, and all blueberries. I sprinkled a little oatmeal and brown sugar on top of each muffin and baked for 20 minutes. They turn...

I thought these muffins turned out very nicely. I did modify the recipe a tiny bit - I used 2 cups of whole wheat flour instead of 1 cup whole wheat, 1 cup white. I also substituted splenda for ...

These muffins were excellent! I used all whole wheat flour and didn't have wheat germ or blackberries. I used a little extra honey and 2 cups of frozen blueberries. Yummy,yummy! And I froze t...

Made these this morning and they were really good. My girls gobbled them up when they were still warm. I use whole wheat pastry flour for my baking and added about 1/3 Cup more whole wheat flour...

This recipe was very easy and my kids loved it. They are very moist and full of berries. If I hadn't made them myself, I would never have guessed it had wheat germ. The batter was much looser t...

delicious and healthy recipe. used the substitution suggested by a previous review and used 1c. vanilla yogurt and 1c. milk in place of the half & half. great flavor!! turned out small and dense...

I didn't even eat these warm, and I thought they were terrific. All those berries make for one moist, delicious muffin! These are great. Give them a try!

These were pretty good, but I would have liked them to be a little fluffier.