This is a fairly quick and straightforward recipe that uses mainly store cupboard ingredients. You can also sub out the fresh blueberries for frozen if you need to.
I used Barley flakes as I came across them doing a order from Whole foods Online. They are a great site for finding quirky ingredients and buying stuff in bigger quantities. I tend to buy larger quantities of cashews, oats and rice.
I repeat, DO NOT overmix the batter!
You have probably heard this before, but it’s true! I made a batch of blueberry, lemon muffins whilst recipe testing a few months ago and they came out a bit too dense. Tasty, but dense. But when I tried them again—the only difference I made was; I mixed the batter waaay less—they came out much fluffier and lighter.
Gently fold in the blueberries and seeds using a silicone spatula. To prevent the blueberries from sinking to the bottom and creating soggy-bottomed muffins – No one likes a soggy bottom! Especially Mary Berry….
Toss the blueberries in a few tablespoons of extra flour before adding them to the batter. But Meg, how does this work I hear you ask? Well, when you bake fruit, it releases its natural juices and sugars, so the extra flour that you’ve coated the blues in, absorbs some of that liquid and keeps the fruit in place. Genius right?