Blueberry-Barley Muffins

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Foodess
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Ingredients

2 cups rolled barley flakes + more for topping, if desired (you may substitute oats or any other rolled grain)

1⅔ cups buttermilk

4 cups (17 oz, 454 grams) whole wheat flour

1 cup granulated sugar

½ cup brown sugar

2 tsp baking soda

1½ tsp cinnamon

1 tsp salt

1 cup butter, melted

2 eggs

2 tsp vanilla extract

2 cups blueberries

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