Read andreflect, consider, revisit, returnreflectconsiderrevisitreturn

Barley flour, blueberries, and toasted almonds provide the structure and texture of these eggless muffins. Maple syrup, lemon zest, and vanilla round out the flavor.

The flour, leaveners, and salt are sifted together first. The liquid ingredients and lemon zest are whisked separately before the blueberries are added.

The wet mixture is combined with the dry ingredients and toasted almonds are stirred in last. The muffins bake quickly and are cooled on a rack before serving.

Ingredients

• 1 3/4 cups barley flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon lemon zest, packed
• 7 tablespoons grapeseed or canola oil
• 1/2 cup maple syrup
• 1/2 cup plain soy milk
• 1/2 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup blueberries
• 1/4 cup almonds, peeled, toasted, and roughly chopped

Method

Heat the oven to 350°F (180°C) and lightly oil a muffin pan. Sift flour, baking powder, baking soda, and salt into one bowl. In another, whisk the oil, maple syrup, soy milk, lemon juice, zest, and vanilla. Gently add the blueberries. Bring the wet mixture into the dry ingredients, then incorporate the toasted almonds. Portion into 12 cups and bake for 15–18 minutes, checking that an inserted toothpick comes out clean. Transfer to a rack to cool.