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Wheat Berry Muffins

Cooked wheat berries add a hearty taste and texture to these easy muffins. If you have pomegranate seeds looking for a destination still you can stir them in to the muffin batter!


2 Eggs

2/3 cup plain yogurt

1/3 cup vegetable oil

2/3 cup cooked wheat berries

3/4 cup all purpose flour

3/4 cup whole wheat flour

1/4 cup sugar (optional)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


Preheat oven to 375. Beat together eggs, yogurt and oil until well blended. Stir in wheat berries. Mix together dry ingredients and stir into wet ingredients. Fill muffin tins 2/3 full and bake for 20 minutes or until they test done. If you like, when muffins are cool, you can drizzle with a simple citrus glaze made from combining 1/2 cup powdered sugar and 1 tablespoon citrus juice.

Submitted by Lori Adkison, Tucson CSA