Blue Ribbon Blueberry Lemon Muffins Recipe

Preheat oven to 400 degrees F.

In a large bowl, combine barley and whole wheat flours, sugar, baking powder, lemon zest, baking soda and salt. Mix well and make a well in the center.

In a separate bowl, beat eggs. Add but­termilk, butter and vanilla and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in blueberries.

Divide batter evenly among lightly greased muffin cups. Bake in preheated oven until tops are golden and spring back when lightly touched, about 16 minutes.

Let cool on a wire rack for 10 minutes before removing from pan.