Blueberry Barley Muffins

Blueberry Barley Muffins

Blueberry Barley Muffins. Photograph by Catherine Lamb and Laurie Constantino

Blueberry Barley Muffins

Makes 12 muffins

Adapted from Jordan Marsh Famous Blueberry Muffins

Blueberry Barley Muffins are tender and juicy with loads of blueberries. They make a lovely breakfast or after-school snack. Keep in mind muffins made with barley flour are moister than the same recipe made with all-purpose flour, especially when they’re hot from the oven. Barley muffins crumble easily when warm, and may seem like they’re not fully baked, but they firm up as they cool down.

2 cups barley flour, preferably from Alaska Flour Company
2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1/2 cup milk
1 1/2 tsp. vanilla extract
2 cups blueberries, fresh or frozen
2 Tbsp. Turbinado sugar or coarse sugar crystals

Preheat oven to 375˚F.  Grease muffin tins, or line with paper liners.

Put barley flour, baking powder and salt in bowl. Whisk to combine ingredients and break up any lumps, large or small.  In large bowl, using electric mixer, cream together butter and sugar until they’re pale yellow and fluffy.  Add eggs and beat in. Scrape down sides of bowl, if necessary. Add milk and vanilla and mix well.

With wooden spoon (not electric mixer), stir in dry ingredients just until combined.  Fold in blueberries.  Batter will be thick.  Using spoon or cookie scoop, fill muffin cups almost to the top with batter.  Sprinkle with turbinado sugar or coarse sugar crystals.

Bake 25-30 minutes or until top is set.

Let muffins cool in pan.  Carefully remove from tins, and try not to eat all of them in one sitting.

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