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Buttermilk blueberry muffins

Pureeing the prunes with the buttermilk creates a sweet mixture that helps naturally sweeten these muffins and gives them a golden colour.

12 muffins / 25 min

Prep 10 min / Cook 15 minGreat for a grab and go breakfast or for a snack.

Ingredients
  • 1 cup (250 mL) buttermilk
  • 1 cup (250 mL) pitted prunes
  • 3 tbsp (45 mL) canola oil
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) whole wheat flour
  • 2 tbsp (25 mL) wheat germ
  • 1 tsp (5 mL) ground ginger
  • 1 1/2 tsp (7 mL) baking powder
  • 3/4 tsp (4 mL) baking soda
  • 1 cup (250 mL) fresh blueberries
Directions
  1. In a food processor or small food chopper, puree 3/4 cup (175 mL) of the buttermilk with prunes until prunes are in very small pieces and mixture is thickened. Pulse in oil and vanilla. 
  2. In a large bowl, whisk together flour, wheat germ, ginger, baking powder and soda. Pour buttermilk mixture over top and remaining buttermilk and stir gently to combine. Fold in blueberries. 
  3. Scoop batter into greased or paper lined muffins tins and bake in 375 °F (190 °C) oven for about 15 minutes or until tester inserted comes out clean.

Tip: These muffins can be made ahead up to 3 days or frozen for up to 1 week. Wrap individually and freeze or store in the refrigerator. Pop the muffin in the microwave to warm through if desired.

Nutritional info per serving (1 muffin)
  • Calories 121
  • Protein 3 g
  • Total Fat 4 g
    Saturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 1 mg
  • Carbohydrates 20 g
    Fibre 3 g
    Total sugar 8 g
    Added sugar 0 g
  • Sodium 139 mg
  • Potassium 202 mg
 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.