Blueberry Lemon Muffins (Using Whole Grain Flours) Recipe

Name: Blueberry Lemon Muffins (Using Whole Grain Flours)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole barley flour; 1 cup whole wheat flour; 3/4 cup granulated sugar; 2 teaspoons baking powder; 2 teaspoons finely grated lemon zest; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 1 1/4 cups buttermilk; 1/4 cup butter, melted; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

Servings: persons

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

1
Preheat oven to 400u00b0F.
2
12 cup muffin tin, lightly greased.
3
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.
4
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.
5
Let cool on a wire rack for 10 minutes before removing from pan.
6
The Complete Whole Grains Cookbook --Judith Finlayson.

1131

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups whole barley flour, 1 cup whole wheat flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and more.

Yes, Blueberry Lemon Muffins (Using Whole Grain Flours) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Muffins (Using Whole Grain Flours)

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