Blueberry barley streusel muffins

Barley flour is just plain amazing in baking. Although muffins may seem simple, they are very easy to get wrong, ending up dry and stodgy. The barley flour in this recipes gives you a gentle, slightly nutty and not super-sweet muffin. Using the fruit frozen helps it to stay intact during the baking process, while the streusel topping keeps the muffins moist for a few days.

Makes 12 • Ready in 35 mins

300g barley flour

1tbsp baking powder

1tsp bicarbonate of soda 130g unsalted butter, melted and cooled

200g light soft brown sugar

2 large eggs

250g Greek yogurt

1tsp vanilla paste

200g frozen blueberries

For the streusel topping

100g demerara sugar

80g barley flour

A pinch of ground cinnamon

70g cold unsalted butter

1 Heat the oven to 160C Fan/gas 4. Line a 12-hole muffin pan with paper cases. For the streusel topping, mix together the sugar, barley flour and cinnamon in a small bowl. Add the butter and bring the mixture together, being careful not to over-mix. Set aside. 2 In a large bowl, whisk together the barley flour, baking powder, bicarbonate of soda and a pinch of salt. In a medium bowl, whisk the melted butter with the sugar, then add the eggs, yogurt and vanilla paste, then mix again.

3 Add the wet ingredients to the dry ones and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined.

4 Divide the batter between the 12 paper cases, filling all the way to the top. Sprinkle with the streusel topping, then bake for 12 mins. Rotate the pan and bake for another 12 mins, until the muffins are a rich, golden colour and a toothpick inserted in the centre of one comes out clean. Keep in an airtight container for up to two days.

Per serving (for 1 muffin): 381 cals, 16g fat, 10g sat fat, 51g carbs