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!
- 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.