Oatmeal & Prune Muffins with Blueberries

These muffins have less sugar than regular muffins as the prunes provide a natural source of sweetness. While the yogurt lightens the crumb a little and provides a small amount of sourness which is enhanced by buttermilk.

Prep Time 10 minutes

Cook Time 20 minutes

Calories per serving 200

Fat 6.9g

Sugar 11g

Fiber 1.71g

1/4 cup butter

2 cups self-rising flour

1 tsp baking soda

1/4 + 1/8 cups light brown sugar

3/4 cup Sunsweet pitted prunes, finely chopped

1 large egg

1 cup Greek-strained yogurt

1/3 cup + 1 tbsp buttermilk

1/3 cup blueberries

1/4 cup + 1/3 tbsp oats

Preheat the oven to 350ºF and line a muffin tin with 12 paper muffin cases. Melt the butter in a small pan or in the microwave, then leave to cool.

Put the flour, baking soda, sugar and prunes into a large bowl and stir to combine. Add the melted butter with the egg, yogurt and buttermilk and mix until it all just comes together, using as few stirs as possible as this will produce much lighter, fluffier muffins. Fold in the blueberries until just combined.

Using a large spoon or ice cream scoop, divide the mixture between the paper cases, using a spatula to ensure you get every last bit out of the bowl. Sprinkle the oats on top and bake for 20 minutes or until the muffins are cooked through. To test to see if they are cooked, put a toothpick into the center of a muffin and it should come out clean. Once baked, remove from the oven and let them cool for as long as desired.

These muffins are delicious served warm or cold but preferably on the day that they are made.

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