Blueberry Lemon Muffins (using whole grain flours)




1-1/2 cup whole barley flour
1 cup whole wheat flour
3/4 cup granulated sugar
2 tsp. baking powder
2 tsp. finely grated lemon zest
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1-1/4 cup buttermilk
1/4 cup butter, melted
1 tsp. vanilla extract
1-1/2 cup fresh blueberries or
frozen blueberries


Preheat oven to 400 F.
12 cup muffin tin, lightly greased.

In a large bowl, combine barley and whole wheat flours, sugar, baking powder, lemon zest, baking soda and salt. Mix well and make a well in the center.

In a separate bowl, beat eggs. Add buttermilk, butter and vanilla and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in blueberries. Divide batter evenly among muffin cups. Bake in preheated oven until tops are golden and spring back when lightly touched, about 16 minutes. If using frozen blueberries, you may need to cook muffins for as long as 25 minutes.

Let cool on a wire rack for 10 minutes before removing from pan.

The Complete Whole Grains Cookbook --Judith Finlayson

Author's Comments

It’s hard to beat the flavor combination of blueberries and lemon. Throw in some buttermilk to mellow the mixture and the result is divine. If you use large frozen blueberries, you may need to cook these muffins for as long as 25 minutes. Barley flour make these muffins tender. You can find barley flour at health food stores.

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1 Recipe Reviews


I didn't have whole barley flour, so I used all-purpose flour instead. I did, however, use the whole wheat flour. I used frozen blueberries from Dee, Oregon. The muffins were done in 23 minutes.

The muffins came out light and fluffy with a hint of lemon. Yum!