Blueberry Lemon Muffins (Using Whole Grain Flours)

• 1 1/2 cups whole barley flour
• 1 cup whole wheat flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 1/4 cups buttermilk
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

1. Preheat oven to 400u0b0F.
2. 12 cup muffin tin, lightly greased.
3. In a large bowl, combine barley and whole wheat flours, sugar, baking powder, lemon zest, baking soda and salt. Mix well and make a well in the center.
4. In a separate bowl, beat eggs. Add buttermilk, butter and vanilla and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in blueberries. Divide batter evenly among muffin cups. Bake in preheated oven until tops are golden and spring back when lightly touched, about 16 minutes. If using frozen blueberries, you may need to cook muffins for as long as 25 minutes.
5. Let cool on a wire rack for 10 minutes before removing from pan.
6. The Complete Whole Grains Cookbook --Judith Finlayson.

barley flour, whole wheat flour, granulated sugar, baking powder, lemon zest, baking soda, salt, eggs, buttermilk, butter, vanilla, fresh blueberries

Taken from www.food.com/recipe/blueberry-lemon-muffins-using-whole-grain-flours-324470 (may not work)