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
Ingredients
Directions
-
Step 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. -
Step 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. -
Step 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.
Nutritional information
Per serving (1 muffin)
- Calories
- 121
- Protein
- 3 g
- Sodium
- 139 mg
- Potassium
- 202 mg
- Total fat
- 4 g
- Saturated fat
- 0 g
- Carbohydrates
- 20 g
- Fibre
- 3 g
- Sugars
- 8 g
