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Blueberry Barley Muffins


2 cups (500 mL) whole barley flour
½ cup (125 mL) granulated sugar
4 tsp (20 mL) baking powder
½ tsp (2 mL) salt
½ tsp (2 mL) cinnamon
1 cup (250 mL) fresh or frozen blueberries
2 eggs
1 cup (250 mL) milk
¼ cup (50 mL) canola oil

In a large bowl, combine barley flour, sugar, baking powder, salt, cinnamon and blueberries. In a small bowl, lightly beat eggs; stir in milk and oil and pour into the flour mixture. Stir until just combined. Fill 12 lightly greased or paper-lined medium muffin cups almost full. Bake in 400⁰F (200⁰C) oven for 18 minutes or until the centre springs back when lightly touched.

Makes 12 muffins.

Nutritional Information (per muffin):

Calories: 164
Protein: 2 g
Carbohydrate: 25 g
Fibre: 3 g
Sugars: 11 g
Fat: 9 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Cholesterol: 33 mg
Sodium: 240 mg
Potassium: 51 mg


  1. Angelica Peralta

    Hello. I”m looking for a recipe to make a loaf of bread with zuckinni, Chile poblano (diced chillies), corn but not sure how.I see in some recipes you use two different kinds of flour and some time you don’t, what is the secret of this decision? Any advice would be greatly appreciated.Thanks

    • GoBarley

      Hi Angelica,

      That sounds like it will be a great loaf recipe! That is a good question, well it all comes down to the gluten content in barley. Compared to wheat flour, barley flour has less gluten. In breads that you proof to allow them to rise, you would need to have a wheat flour mixed in. This is because wheat flour has a higher gluten strength that barley flour doesn’t. Breads that are proofed (thanks to the gluten strength) have a taller height, different texture and density, compared to breads that are not proofed.

      Breads with only barley flour have lower gluten levels. The result of these breads are denser, heartier and flatter–but still very delicious.

      So, really it is up to you and what you are after in terms of the final products, are you looking for a taller bread? If so, barley + wheat will do the trick. But if you want a denser bread that you don’t proof it can be made with 100% barley. Also, as you experiment baking with barley you can substitute barley in until you reach a texture you are happy with. Start at 25% barley to 75% wheat and work your way up.

      The nice thing about barley flour is that it adds a great taste, extra nutritional benefits and fibre (including beta glucan) to your baking.

      I hope that helped answers your question. Let us know how your zucchini, chile and corn bread turns out. Happy baking!

      – Sydney


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