Blueberry English Muffins
You will never buy English Muffins from the store again once you realize how not only easy they are to make from home, but equally as delicious! This recipe only requires a few simple ingredients you’re sure to have at home, which is another reason why I love them, I know what goes into them!
This recipe makes 8 jumbo English muffins, seriously, they are FLUFFY and THICK! Making them perfect for breakfast sandwiches!
After you make your dough and it’s risen, I pan fry them on a hot skillet, both sides dipped in corn meal that gives them that traditional crust we all know and love. Because they are so thick and fluffy, I finish them in the oven for 10 mins to endure they are thoroughly cooked all the way through.
Blueberry English Muffins
Only a few ingredients are needed to make the fluffiest English muffins you will ever have!
Ingredients
- 1 cup warm water
- 2¼ tsp dry active yeast
- 1 tbsp honey or real maple syrup
- 2 cups blueberries fresh or frozen
- 1 tbsp real maple syrup
- 3½ cups flour all purpose
- 1 tsp salt
- cornmeal for pan frying
Instructions
- In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey or maple syrup; Let stand for about 5 mins until foamy
- While your yeast is proofing, prepare the blueberries. In a small saucepan, heat 2 cups of blueberries over stovetop with 1 tbsp maple syrup. Once simmering, turn off heat and gently mash berries with a fork or spoon to release juices. Let cool.
- Add flour and blueberries to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
- Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
- Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
- Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
- Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.
Notes
Because there is no added sugar beyond the maple syrup/ honey, these are not overly sweet English muffins. I enjoy the blueberry taste while still being able to enjoy them as a savory breakfast sandwich. For sweeter muffins, add 1/2 cup of brown sugar to the flour.
Some blueberries will release more juice than others, so add more flour if your dough is too wet 1/4 cup at a time.
These are amazing! I don’t think I will go back to a store bought English muffin again. Easy to follow recipe.
Hailey- how do you recommend storing these?
I’m so happy to hear you enjoy them, Kristen! The only “downside” of homemade is no preservatives, a good problem to have in my opinion butyou will notice they don’t last as long in a sealed bag on the counter like store bought does. I always store in a gallon Ziplock bag in the freezer and pop them in the toaster like you would a frozen waffle!
This is a delicious and easy recipe!! I will definitely be making them again. The only change I would make would be to add salt (1 tsp) as they seemed a bit ‘flat’ without it. I think salt would help bring out the flavors and make these even better.
So glad you enjoyed them! And yes, I agree on the salt! I added a tsp the second time I made them and updated the recipe to reflect the update! Thank you so much for your kind words!
Came out brilliant. I ran out of ap flour so I had to use pastry flour. Had to add about a cup more flour than the recipie said because the protein is slightly less in pastry flour. (7-9 % vs 9-11%)
I’ll definitely be making these again… once I get more ap flour! Thanks for the recipie!
So good and so easy to make. They come out HUGE so this time around (I’m about to make them again), I’ll divide them into 10s. I shared them with my coworkers and they loved them too. Can’t wait to try your other recipes!
Love hearing how much you and your coworkers enjoyed these! Yes, they can get quite big, but sometimes I prefer that for breakfast sandwiches! thanks for your kind words, Anastasia 🙂
Absolutely what I wanted when I first saw your recipe and video. Just made them and they are spot on! I wish I could show you my pictures! Thank you for sharing this recipe. 💙🫐
So happy you enjoyed these, Heidi! Such a fun recipe to now add to your weekly lineup, thank you for your kind words 🙂 – Hailey