Barley Flour Berry Muffins

Name: Barley Flour Berry Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: Nordic
Ingredients: 1¾ cups (210 g) barley flour; ½ cup (60 g) all-purpose flour; 2 tsp (10 g) baking powder; ½ tsp (3 g) kosher salt; ½ cup (170 g) honey; 4 tbsp (57 g) unsalted butter, melted, melted and slightly cooled; 2 (100 g) large eggs; 1 cup (240 ml) buttermilk; 1½ cups (180 g) mixed berries (fresh or frozen), such as blueberries, raspberries, and blackberries, fresh berries at room temperature, or frozen berries (do not thaw); ½ tsp (1 g) lemon zest, finely grated from unwaxed lemon (optional)

From the MyKitchenBank Kitchen

These hearty Nordic muffins combine nutty barley flour with tart and sweet berries, enriched with honey and buttermilk for a tender crumb. The batter comes together quickly and bakes into golden-brown muffins with a slight granular texture that pairs beautifully with coffee or tea. This recipe celebrates the simplicity of Nordic baking—no fuss, all flavor.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a 12-cup muffin tin with paper liners or lightly oil the cups
Remove eggs and buttermilk from the refrigerator 15 minutes ahead to bring them closer to room temperature

1
Mix dry ingredients
- In a large mixing bowl, whisk together barley flour, all-purpose flour, baking powder, and salt until combined and no lumps remain.
- Set aside.
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Ready when: No lumps visible in the flour mixture
Tip: Sift if the barley flour feels compacted or lumpy in its package.
2
Combine wet ingredients
- In a medium mixing bowl, whisk together honey, melted butter, and eggs until light and well combined, about 1 minute.
- Add buttermilk and stir until the mixture is smooth.
- If using lemon zest, stir it in now.
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Ready when: The mixture is smooth and honey is fully incorporated, with no visible lumps of egg white
Tip: Don't overbeat the eggs—just whisk until they're broken up and the honey is evenly distributed.
3
Fold ingredients together
- Pour the wet ingredients into the dry ingredients.
- Using a rubber spatula or wooden spoon, fold gently until just combined.
- The batter should be lumpy and thick—do not overmix.
- A few streaks of dry flour are okay.
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Ready when: Dry and wet ingredients are mostly combined, but the batter is still visibly lumpy
Tip: Overmixing develops gluten and leads to tough, dense muffins. Stop while the batter still looks rough.
4
Add berries to batter
- Gently fold the mixed berries into the batter until evenly distributed.
- If using frozen berries, do not thaw them—they will cook through in the oven and prevent excess moisture in the batter.
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Ready when: Berries are scattered throughout the batter with no large pockets
Tip: Reserve a few berries to press into the top of each muffin for visual appeal, if desired.
5
Fill muffin cups
- Divide the batter evenly among the 12 lined or oiled muffin cups, filling each about two-thirds full.
- If you reserved berries, press one or two gently into the top of each muffin.
- Smooth the tops lightly with a wet spoon or the back of a small measuring spoon.
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Ready when: All 12 cups are filled evenly, with batter reaching about the two-thirds line
Tip: Fill an empty muffin cup with water to ensure even baking if you have fewer than 12 muffins.
6
Bake muffinsOven 400°F / 205°C
- Place the muffin tin in the preheated 400°F (200°C) oven and bake for 20–22 minutes.
- The muffins are done when a wooden toothpick inserted into the center of a muffin (away from berries) comes out clean or with just a few moist crumbs.
- The tops should be golden brown and spring back slightly when gently pressed.
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Ready when: Toothpick inserted into the center comes out clean or with just a few crumbs; tops are golden brown and spring back when gently touched
Tip: Do not open the oven door in the first 18 minutes, as a draft can cause muffins to sink in the middle.
7
Cool briefly and remove
- Remove the muffin tin from the oven and let the muffins rest in the pan for 5 minutes.
- This allows them to set and makes them easier to remove.
- Turn the tin on its side and gently slide or tip the muffins out onto a wire cooling rack.
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Ready when: Muffins have cooled enough to be handled and can be removed from the pan without breaking
Tip: If muffins stick, run a thin knife around the edges of each cup before turning the pan out.
8
Cool completely
- Allow the muffins to cool on the wire rack for at least 5 more minutes before serving.
- They will firm up as they cool.
- Serve warm or at room temperature.
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Ready when: Muffins are completely set and warm to the touch, or have cooled to room temperature
Tip: These muffins are wonderful served warm with a spread of butter or a dollop of crème fraîche.

Good to know

Tips

Barley flour has less gluten than wheat flour, so the batter will be thicker and lumpier than a traditional wheat muffin batter—this is normal and helps ensure a tender crumb.
If your barley flour is older or has been stored in a warm place, it may have oxidized and turned slightly gray; this is safe to eat but affects both flavor and color. Buy from a reliable source and store in a cool, dry place or the freezer.
For a Nordic touch, dust the cooled muffins with a light coating of pearl sugar or demerara sugar before baking.
These muffins pair beautifully with strong black coffee, herbal tea (especially lingonberry or cloudberry), or a warm cup of cardamom coffee.

Make ahead

Bake the muffins up to 1 day ahead and store them in an airtight container. You can also freeze baked muffins for up to 3 months; thaw at room temperature or warm gently in a 300°F (150°C) oven for 5 minutes.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in an airtight freezer bag. Reheat frozen muffins unwrapped in a 300°F (150°C) oven for 8–10 minutes.

Substitutions

mixed berries (fresh or frozen), such as blueberries, raspberries, and blackberries → 1.5 cups (180 g) of a single berry type, such as blueberries, blackberries, or sliced strawberries. Use fresh or frozen; frozen berries prevent excess moisture in the batter.
buttermilk → 1 cup (240 ml) plain yogurt or sour cream thinned with 2 tbsp (30 ml) whole milk. Greek yogurt is thicker, so add slightly more milk (3–4 tbsp / 45–60 ml). The acidity helps activate the baking powder.
honey → 1/2 cup (120 ml) pure maple syrup or 6 tbsp (90 g) light brown sugar mixed with 2 tbsp (30 ml) warm water. Maple syrup adds a deeper, earthier note. Brown sugar will make the muffins slightly denser and less tender.
all-purpose flour → 1/2 cup (60 g) additional barley flour. This increases the nutty barley flavor but may slightly increase the density of the crumb. Keep the total flour (barley + all-purpose) at 2.25 cups.