Blueberry Barley Muffins

10 30 209
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 (try using organic cane sugar)
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 Egg
1/4 cup Canola oil (or olive oil)
1 cup Partly skimmed milk, 2% M.F. (or almond milk)


  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.

Nutrition Facts

Per Portion

Calories 209
Calories from fat 54
Calories from saturated fat 7.3
Total Fat 5.9 g
Saturated Fat 0.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 3.4 g
Cholesterol 29.9 mg
Sodium 120 mg
Potassium 324 mg
Total Carbohydrate 36 g
Dietary Fiber 4.1 g
Sugars 14.4 g
Protein 4.7 g

Dietary servings

Per Portion

Fruit 0.6
Grain 1.2
Meat Alternative 0.1

Energy sources