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–+ servings

Blueberry English Muffins

4.75 from 4 votes
Only a few ingredients are needed to make the fluffiest English muffins you will ever have!
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Course: Breakfast
Keyword: blueberry, breakfast, English muffins, homemade, made from scratch
Servings: 8
Author: Hailey McCluskey

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.