A hearty use for my family's - minus the middle child - love of blueberries. Whole wheat flour, oats and wheat germ set these muffins apart from those other sugar laden muffins you'll see when out grabbing your favorite cup of coffee. Make these and your stomach won't be rumbling until lunch, instead of an hour or two later.
Preheat oven to 375 degrees. Line muffin tin with paper liners or lightly spray with oil.
In a bowl, whisk together flours, 1/2 cup wheat germ, baking powder, salt and 2/3 cup brown sugar. Make well in center of bowl and add milk, oil, eggs and vanilla. Mix until just combined. Fold in blueberries. Divide batter evenly among muffin cups.
In small bowl, combine remaining wheat germ, brown sugar and rolled oats. Sprinkle over tops of muffins.
Bake for 20-22 minutes. Let rest in pan for 10 minutes and then transfer rack to cool.