Ingredients
- 2 cups rolled barley flakes + more for topping, if desired (you may substitute oats or any other rolled grain)
- 1⅔ cups buttermilk
- 4 cups (17 oz, 454 grams) whole wheat flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tsp baking soda
- 1½ tsp cinnamon
- 1 tsp salt
- 1 cup butter, melted
- 2 eggs
- 2 tsp vanilla extract
- 2 cups blueberries
Instructions
- Preheat the oven to 400 degrees F. Combine the barley flakes and buttermilk in a medium bowl and set aside to soak for 10 minutes.
- Meanwhile, in a large bowl, whisk together flour, sugars, baking soda, cinnamon and salt. Line two muffin tins with paper liners, or grease well.
- Add the melted butter, eggs and vanilla extract into the barley-buttermilk mixture; whisk with a fork until well blended.
- With a rubber spatula or a wooden spoon, scrape the barley-buttermilk mixture into the flour mixture. With a light touch, fold everything together until just a few floury streaks remain, then fold in the blueberries. Divide batter between muffin tins and sprinkle with a few more barley flakes (if desired); bake for 20-22 minutes, until the tops are golden brown and springy.
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