Blueberry Barley Muffins

10 30 233
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 12
Blueberry Barley Muffins
Health Rating


4 tsp Baking powder
2 cup Barley, dry
4 cup Blueberries (or frozen)
1/4 cup Canola oil (or olive oil)
1/2 tsp Cinnamon
2 medium egg Egg
2 tbsp Flaxseed meal (ground)
1/2 cup Granulated sugar (try using organic cane sugar)
1 cup Partly skimmed milk, 2% M.F. (or almond milk)
1/2 tsp Sea salt


1. Preheat oven to 400°F.

2. Lightly grease a 12-cup muffin tray, or line the cups with paper liners.

3. In a large bowl, combine barley flour, sugar, ground flaxseeds, baking powder, salt, cinnamon, and blueberries.

4. In a small bowl, lightly beat eggs; stir in milk and oil and pour into the flour mixture. 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 centre.


Nutrition Facts

Per Portion

Calories 233
Calories from fat 64
Calories from saturated fat 8.3
Total Fat 7.1 g
Saturated Fat 0.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 3.5 g
Cholesterol 29.9 mg
Sodium 289 mg
Potassium 224 mg
Total Carbohydrate 40 g
Dietary Fiber 7.0 g
Sugars 14.5 g
Protein 6.0 g

Dietary servings

Per Portion

Fruit 0.6
Grain 1.5
Meat Alternative 0.1

Energy sources