Blackberry Barley Muffins

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.

14 Notes Leave a Note

  1. I guess getting my “Nicole” time last Saturday didn’t count as hangout time? Have to re-schedule 😉

  2. Blackberries are my favorite! Ever since barley week at la domestique, I’ve started baking with barley flour and I really like the texture and mildly sweet, nutty flavor it brings.

    • Jess – I first used barley flour to make cookies that were made from barley flour and ground almonds. I’ve been sprinkling it in here and there ever since! I’ll have to check out your barley week ideas!

  3. Yes, please. That would sound very very good. I LOVE blackberries and I LOVE muffins. Yum. I have to admit that I am the same, however. I’m a muffin addict. Gotta keep them for friends and such. Otherwise, I would be eating them all the time too!

  4. I would most certainly be over with the promise of fresh muffins! Berry-filled muffins hold a special place in my heart, and my stomach too!

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