Golden mornings call for cosy baking and these Barley Blueberry Muffins are exactly that kind of comfort. Nutty, slightly sweet barley flour gives these muffins a hearty depth, while juicy blueberries burst into little pockets of brightness in every bite. They’re the kind of bake that feels wholesome but still indulgent, perfect for slow breakfasts, afternoon coffee breaks, or packing up for an on-the-go snack.
If you love classic blueberry muffins but want something a little more interesting (and nourishing), this recipe is for you. Barley flour adds fibre and a subtle earthy flavor that pairs beautifully with ripe blueberries, creating muffins that are tender, flavorful, and just rustic enough to feel special.
Barley Blueberry Muffins Recipe
Ingredients
Makes 12
Crumble
50g Plain Flour
30g Butter, room temperature
20g Sugar
Muffin Batter
150g Butter
125g Plain Flour
100g Talbina (Barley Flour)
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
Pinch Salt
75g Light Brown Sugar
75g Caster Sugar
2 Eggs
130g Plain Yoghurt
50ml Milk
1 tsp Lemon Juice
150g Blueberries
100g Pear, peeled and diced
Instructions
1. Prepare the Crumble:
In a small bowl, mix flour, butter, and sugar until it forms coarse crumbs.
Chill in the fridge while preparing the muffin batter.
2. Brown the Butter:
Melt butter over medium heat in a small pan.
Stir continuously until it turns golden brown and smells nutty.
Remove from heat and let it cool slightly.
3. Mix the Dry Ingredients:
In a large bowl, combine plain flour, Talbina, baking powder, bicarbonate of soda, and a pinch of salt. Mix well.
4. Make the Wet Batter:
In another bowl, whisk together the browned butter, light brown sugar, and caster sugar until smooth.
Beat in the eggs one at a time.
Stir in yoghurt, milk, and lemon juice until fully combined.
5. Combine Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture. Avoid overmixing.
Fold in blueberries and diced pear. Leave some blueberries for the top.
6. Assemble Muffins:
Preheat oven to 200°C fan. Line a 12-hole muffin tin with paper cases.
Divide the batter evenly among the muffin cases.
Sprinkle the crumble on top of each muffin.
Add reserved Blueberries.
7. Bake:
Bake at 200°C fan/220 C for 5 minutes to give an initial rise.
Reduce oven to 170°C fan/190 C and bake for 25 minutes until a skewer comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
