Blueberry Barley Muffins

10 30 214
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Blueberry Barley Muffins
Health Highlights


2 cup Barley flour
1/2 cup Granulated sugar (or sweetener of choice)
2 tbsp Flaxseed meal (ground)
4 tsp Baking powder
1/2 tsp Sea Salt
1/2 tsp Cinnamon
4 cup Blueberries (or frozen)
2 medium Egg
1/4 cup Canola oil (or olive oil)
1 cup Partly skimmed milk, 1% M.F. (or milk of choice)


  1. Preheat oven to 400°F and lightly grease a 12-cup muffin tray or line the cups with paper liners.
  2. In a large bowl, combine barley flour, sugar, flaxseed meal, baking powder, salt, cinnamon, and blueberries.
  3. In a small bowl, lightly beat eggs; stir in milk and oil.
  4. Pour the wet ingredients into the flour mixture and stir until just combined.
  5. Spoon batter into each muffin cup until almost full.
  6. Bake for 18 minutes or until the tops spring back when lightly touched in the center.


  • Pair with a to-go container of Greek yogurt, a handful of nuts, a boiled egg, or a cheese stick for a heartier snack or light breakfast.

Nutrition Facts

Per Portion

Calories 214
Calories from fat 59
Calories from saturated fat 6.4
Total Fat 6.5 g
Saturated Fat 0.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 3.3 g
Cholesterol 33 mg
Sodium 120 mg
Potassium 327 mg
Total Carbohydrate 36 g
Dietary Fiber 4.1 g
Sugars 14.4 g
Protein 4.9 g

Dietary servings

Per Portion

Fruit 0.6
Grain 1.2
Meat Alternative 0.1

Energy sources


Meal Type(s)