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Barley Blueberry Lemon Muffins Recipe

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3.9 from 20 reviews

  • Author: Chef
  • Total Time: 30 mins
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Tender and flavorful muffins made with barley flour, fresh blueberries, and bright lemon zest — a wholesome grab-and-go breakfast option that’s both nutritious and delicious.

Ingredients

Dry Ingredients

  • 1 cup barley flour (or ½ cup barley flour + ½ cup all-purpose flour)
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • ¾ cup milk
  • ¼ cup melted butter or oil
  • 1 egg
  • Zest of 1 lemon

Add-ins

  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease it lightly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the barley flour, sugar, baking powder, and salt until well combined, ensuring an even distribution of the leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter (or oil), egg, and lemon zest until the mixture is smooth and integrated.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until everything is moistened; be careful not to overmix to keep the muffins tender.
  5. Fold in Blueberries: Gently fold in the fresh or frozen blueberries to distribute them evenly without breaking them apart.
  6. Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about 2/3 full to allow room for rising.
  7. Bake the Muffins: Bake in the preheated oven for 18–20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove from the oven and allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

  • Add a lemon-glaze drizzle for extra zing by mixing powdered sugar with fresh lemon juice and drizzling over cooled muffins.
  • You can substitute all-purpose flour entirely if barley flour is unavailable, though barley adds a nuttier flavor and more fiber.
  • For dairy-free, swap the milk for almond or oat milk and use oil instead of butter.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast / Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenmartha.com/barley-blueberry-lemon-muffins-recipe/