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.
121 cal Serves 12
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Step 1In 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.
Step 2In 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.
Step 3Scoop 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.
Per serving (1 muffin)
- 3 g
- 139 mg
- 202 mg
- Total fat
- 4 g
- Saturated fat
- 0 g
- 20 g
- 3 g
- 8 g
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