Line 10 muffin cups with paper liners or grease the pans lightly. In a large bowl combine the whole wheat and all purpose flours, cinnamon, nutmeg, baking soda and powder, salt, wheat germ and brown sugar. In a medium bowl lightly whisk together buttermilk, molasses, oil and egg.
Stir the buttermilk mixture into the dry ingredients just to moisten. Gently stir in blueberries; do not overwork the batter. Transfer to the prepared pans and bake in a 400° oven for 20 minutes or until the muffins test done.
Remove muffins from the oven and let cool for a few minutes before unmolding. Serve warm.
Makes 10 muffins.