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
Buttermilk blueberry muffins

Ingredients

Directions

  1. 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.

  2. 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.

  3. 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

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