Let’s imagine for a moment that you and I have made plans to hang out. I would be excited, for sure. I’d open the door with a smile and hang up your nice coat. If it was chilly outside, I would offer you my favorite fuzzy blanket and your choice of warm beverage. What if I said I had some warm blackberry muffins just out of the oven. Would that sound good to you?
I don’t make muffins too often because they always sound good to me and I can’t resist them. I like to make them when I can share with friends. I gravitate towards the fruit variety because I like the warm jammy bites that take over the inside of the muffin. I also like a touch of citrus. The blackberries weren’t very sweet and lemon seemed too tart for the task, so I added clementine zest and juice. You can do this with whatever citrus you have on hand. A blood orange, mandarin or your favorite small citrus would do a proper job.
These have barley flour along with all-purpose flour and the result is a more substantial and filling muffin. You can substitute the entire amount of flour with all-purpose flour, but I’ve kind of fallen for barley flour. These not-to-sweet and hearty muffins make it even easier to say yes to fresh muffins.
Recipe: Blackberry Barley Muffins
Adapted from Omnivorous
Makes 12-15 muffins, depending on the size of your muffin tin
2 cups blackberries, cut in half
1 1/4 C. all-purpose flour
1 1/4 C. barley flour
2 1/2 t. baking powder
3/4 t. sea salt
4 T. unsalted butter, melted
1/4 C. grapeseed or neutral oil
3/4 C. granulated sugar
1 large egg, lightly beaten
3/4 C. milk
1 t. vanilla extract
1 clementine, zested and juiced
about 1/4 C. turbinado sugar (optional)
1. Preheat oven to 400 degree F. Grease your muffin tins with oil or butter or line with muffin liners.
2. In a large bowl, whisk together the two flours, baking powder and salt. Set aside. In a separate medium bowl, whisk together the melted butter, oil and sugar. To the wet ingredients, add in the egg, milk, vanilla extract, clementine zest and juice. Whisk well to combine.
3. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon until just combined. Fold in the cut blackberries and then spoon the batter into the prepared muffin tin; fill about 3/4 full. Sprinkle the tops with turbinado sugar, if you like.
4. Bake for 12-15 minutes or until the tops are lightly golden and a toothpick in the center comes out clean. Let them cool for 5 minutes in the tin and then place on a cooling rack to cool completely. Store in an airtight container for up to 3 days.