Blueberry Buttermilk Muffins (FR/ENG)

https://www.heartandstroke.ca/healthy-living/recipes/breakfast/buttermilk-blueberry-muffins

Blueberry Buttermilk Muffins / Muffins aux bleuets et au babeurre

Start

Recipe / Recette

Commencer

Ingrédients

• 1 tasse (250 ml) de babeurre
• 1 tasse (250 ml) de pruneaux dénoyautés
• 3 cuillères à soupe (45 ml) d'huile de canola
• 1 cuillère à thé (5 ml) de vanille
• 1 tasse (250 ml) de farine de blé entier
• 2 cuillères à soupe (25 ml) de germe de blé
• 1 cuillère à café (5 ml) de gingembre moulu
• 1 1/2 cuillère à café (7 ml) de poudre à lever
• 3/4 cuillères à thé (4 mL) de bicarbonate de soude
• 1 tasse (250 ml) de bleuets frais

Ingrédients

• 2 cups whole-wheat flour
• 1⁄4 cup ground flax meal
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 4 tablespoons unsalted butter (at room temperature)
• 1⁄2 cup light brown sugar
• 2 large eggs
• 3⁄4 cup buttermilk
• 1⁄2 cup plain Greek yogurt
• 1 tablespoon vanilla
• 1 tablespoon lemon zest
• 1 1⁄2 cups 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.

Mode de cuisson

1. Pre-heat oven to 35oº.2.Mix together first five dry ingredients and set the mixture aside. In a separate bowl, beat 4 tablespoons room-temperature butter with brown sugar until creamy. Add 2 large eggs one at a time, beating well after each addition. Add buttermilk, yogurt , vanilla and lemon zest. Mix again until well blended. It’s alright if the batter looks a bit curdled. Add the flour mixture, beating on low speed just until the batter is smooth. 3.Gently fold in blueberries by hand until well mixed. Grease a muffin tin or use liners. Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse sugar, such as raw/turbinado, if desired.4. Bake at 350˚ for 20-25 minutes, or until a cake tester/toothpick comes out clean when inserted into the center. 5.Remove from the tin and place on cooling rack to avoid steaming the bottoms of the muffins.

Tasty!

Délicieux !