Barley 'N' Blueberry Muffins

Or really any kind of muffin you please … rhubarb and pecan anyone?!

2 cups Barley Flour
½ cup sugar
4 tsp baking powder
½ tsp salt
½ tsp cinnamon
2 eggs
¼  vegetable oil
1 cup milk
1 cup fresh or frozen blueberries

Preheat oven to 400ºF. In a large bowl, combine Barley Flour, sugar, baking powder, salt and cinnamon. Beat in eggs, oil and milk just until moist. Add in blueberries (or whatever else you choose). Pour batter in a greased or lined muffin tin almost full. Bake for about 15 minutes or until centre springs back when lightly touched.