Yogurt Blueberry Barley Flake Muffins

Easy, healthy, and delicous. Whether it is breakfast on the go or a mid day snack, these yogurt, blueberry, and barley flake muffins are sure to satifsy!
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Servings 12 muffins


  • 1 cup plain yogurt
  • 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup honey
  • 1 cup barley flakes
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup bluberries
  • 4 tbsp butter, melted


  • Preheat oven to 375 degrees. Line a 12 cup muffin tin with liners or grease with non stick cooking spray. Set aside.
  • In a medium bowl, whisk together yogurt, milk, egg, vanilla, and honey.
  • n a large bowl, whisk together barley flakes, flour, baking powder, baking soda, cinnamon, and salt. Fold in blueberries.
  • Add yogurt mixture and melted butter to the dry ingredeitns and stir until just combined.
  • Portion batter evenly in muffin cups, about 1/3 cup batter per cup. Bake for 14-17 until the tops spring bake lightly to the touch.
  • Let cool and enjoy! Either freeze muffins or keep at room temperature, covered, for a few days.
Keyword baking, barley, muffin