Ingredients
Dry Ingredients
- 1½ cups cooked barley
- 1½ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 2 large eggs
- ½ cup milk
- ⅓ cup melted butter or oil
- Zest of 1 lemon
Other
- 1 cup fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then add the milk, melted butter or oil, lemon zest, and cooked barley. Mix these ingredients thoroughly.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter, taking care not to crush them.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Bake Muffins: Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before serving to enjoy their full flavor and texture.
Notes
- Toss blueberries in a little flour before folding into the batter to prevent them from sinking to the bottom.
- These muffins freeze well, making them perfect for meal prep and quick breakfasts on the go.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
