Because prunes provide a greater depth of sweetness, these muffins have less sugar. Yogurt lightens the crumb and provides a small amount of tanginess. Compared with the original recipe, the sugar has been reduced by 57%, the butter by 40%, and the flour by 9%.
Yield: 12 muffins
60 g / 1/4 cup unsalted butter
250 g / 1 3/4 cups self-raising flour
1 teaspoon baking soda
75 g / 1/3 cup brown sugar
1 large egg
200 g / 3/4 cup + 1 tablespoon Greek yogurt
100 ml / 1/3 cup + 2 tablespoons buttermilk
75 g / 1/2 cup blueberries
25 g / 1/4 cup oats
Preheat the oven to 350F [180C] and line a muffin tin with 12 paper liners.
Melt butter, let cool.
In a large bowl, stir together flour, baking soda, sugar and prunes. Add butter, egg, yogurt, and buttermilk and mix until just combined. Fold in blueberries.
Divide batter between the tins. Sprinkle oats on top; bake for 20 minutes or until a skewer inserted into the center of a muffin comes out clean. Let cool in the tin. These muffins are best served warm.