Description
Tender, zesty muffins made with wholesome barley flour, fresh blueberries, and bright lemon zest. These light and nutritious breakfast muffins offer a delightful combination of flavors and a healthy start to your day.
Ingredients
Dry Ingredients
- 1 cup barley flour
- 1 tsp baking powder
- ¼ cup sugar or honey
Wet Ingredients
- 1 egg
- ½ cup milk
- 1 tbsp lemon zest
Add-ins
- ½ cup blueberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to prepare for baking the muffins evenly.
- Mix Dry Ingredients: In a mixing bowl, combine the barley flour, baking powder, and sugar (or honey if preferred), ensuring the ingredients are evenly distributed.
- Add Wet Ingredients and Fold: Add the egg, milk, and lemon zest to the dry ingredients. Gently fold the mixture together until just combined. Carefully fold in the blueberries to avoid crushing them.
- Fill Muffin Cups: Spoon the batter evenly into a prepared muffin tin lined with cups or greased to prevent sticking.
- Bake: Place the muffin tray in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are cooked through.
Notes
- You can use frozen blueberries directly without thawing if fresh ones are not available.
- For a sweeter alternative, honey can replace sugar in equal amounts.
- Do not overmix the batter to keep the muffins tender.
- Ensure lemon zest is fresh for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Muffins
- Method: Baking
- Cuisine: American
