Blueberry barley muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
Dietitian's tip: One cup of barley flour adds a whopping 16 grams of fibre to your recipes! See 5 surprising things to know about barley. I've added 2 tbsp ground flaxseed to the original GoBarley recipe because it's such a simple way to boost the fibre of any muffin recipe you have on hand. Kids Cook* Younger kids can crack and beat the eggs, measure and pour the milk and stir ingredients. Older kids can likely manage most of the recipe on their own with supervision. Use your judgement with kids using the oven.
  • 2 cups (500 mL) whole barley flour
  • ½ cup (125 mL) granulated sugar
  • 2 tbsp (30 mL) ground flaxseed
  • 4 tsp (20 mL) baking powder
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) ground cinnamon
  • 1 cup (250 mL) fresh or frozen blueberries
  • 2 eggs
  • 1 cup (250 mL) milk
  • ¼ cup (60 mL) canola oil
  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.
Freezer friendly: Freeze extra muffins for 2-3 months.

Tip: I use fresh berries in season and frozen at other times. The frozen berries work great. They don't need to be thawed. Just dump the frozen berries into the batter and gently stir unless of course you want blue muffins!

Image and recipe source: GoBarley

*All “Kids Cook!” ideas are meant as a guide only. You know what your child can safely manage. Make sure they understand your rules for working in the kitchen safely. Always supervise kids in the kitchen and have fun!
Recipe by Yummy Lunch Club at