These delicious blueberry English muffins combine the tang and texture of English muffins with the sweetness of fresh blueberries. It's like having the jam built right in! Have you ever tried to make homemade English muffins? They are not as difficult to make as you might think. Plus, homemade tastes best!
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Blueberries are a popular breakfast ingredient. So far, we’ve featured them in pastries, pancakes, donuts, muffins, granola, and syrup. We’re not stopping there though. Today, we are sharing a wonderful blueberry English muffin recipe.
Many people buy their English muffins, but did you know they are actually easy to make from scratch? We love that making them from scratch allows us to add whatever mix-ins and flavors we love, like fresh blueberries!
What You’ll Love About This Recipe
Ingredients
- Whole milk. Heated to about 110 F (43 C).
- Unsalted butter. Melted.
- Honey. This recipe uses honey as a sweetener. You can substitute maple or agave syrup. It will change the flavor slightly. For a sugar-free version, you can substitute this sugar free honey.
- Salt. Salt enhances the flavor of food. This ingredient is very important for flavor.
- Bread flour. Bread flour has a higher protein content than all-purpose flour. This means that it will better expand and trap the carbon dioxide bubbles released by the yeast during the fermentation process. You can substitute all-purpose flour, but you will get a better result from bread flour.
- Instant yeast. We tested this recipe using instant yeast and recommend that you stick with this and do not substitute active dry yeast.
- Fresh blueberries. Frozen blueberries will work also. Be sure to add them frozen. Do not thaw them first.
- Cornmeal.
See recipe card for quantities.
Instructions
Beat the dough using the flat beater paddle (not the dough hook) at medium high speed or vigorously stir the mixture with a spoon if using a large mixing bowl rather than a mixer. Add the last cup of a flour a little at a time until the dough is sticky but not wet. (Note: You may not need to use all of the flour.)
Sprinkle cornmeal over the top of the dough and over your hands. Dough will be sticky. Pull some dough off and form it into a ball about 2 inches diameter. Repeat with remaining dough. Rub more cornmeal over your hands as needed to manage the sticky dough.
Cover the muffins with plastic wrap and cover with a clean towel. Allow to rest for 45 minutes.
Cook over medium heat about 12 to 15 minutes per side, until their crust is golden brown and the interior is cooked through. Check for doneness with an instant read thermometer. It should register 200 F (93 C) when inserted in the middle of the muffin. Repeat for remaining muffins.
Allow muffins to cool a bit, then split them with a fork to achieve lots of nooks and crannies. Serve with butter (and jam, if desired).
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Storage
Room Temperature
- Cool Completely. Allow the muffins to cool completely before storing. This prevents condensation, which can make them soggy.
- Airtight Container. Store the cooled muffins in an airtight container or resealable plastic bag. They can be kept at room temperature for up to 3 days.
Refrigeration
- Extended Freshness. If you want to keep the muffins fresh for a bit longer, store them in the refrigerator in an airtight container or resealable plastic bag. They will stay fresh for up to 7 days.
Freezing
- Cool Completely and Freeze. Once the muffins are completely cool, place them in a single layer on a baking sheet to freeze for about 1-2 hours. This prevents them from sticking together.
- Freezer-Safe Storage. Transfer the frozen muffins to a freezer-safe bag or container, label with the date, and store them for up to 3 months.
- Reheating from Frozen. When ready to eat, you can thaw the muffins at room temperature or reheat them directly from frozen. To reheat, slice the muffin in half and toast it in a toaster, toaster oven, or under a broiler until warmed through and lightly crispy.
Tips
- Avoid Adding More Flour. This is not a traditional bread dough. The dough will be sticky. This is normal. It should be sticky, but not wet. Avoid the temptation to add more flour to remove the stickiness.
- Don’t Overmix the Dough. When incorporating the blueberries, gently fold them in to avoid bursting the berries and turning the dough purple. Overmixing can also result in tough muffins.
- Give the Dough Time to Rise. Lay plastic wrap loosely over the top of the dough, cover it with a towel, and allow it to rise in a warm place for at least 10 hours. A longer rise is even better. You want this dough to ferment for a long time. That step creates the bubbles that create the desirable nooks and crannies. We even got great results by allowing our dough to ferment for 18 hours. We left it overnight and baked it the next morning. 👍
- Use Cornmeal Generously. Since this is a very sticky dough, it will stick to your fingers. Rub cornmeal on your hands and sprinkle it on the dough to make it easier to work with. Do not use flour. Flour will absorb into the dough and weigh it down.
- Test for Doneness with a Thermometer. The muffins should be baked through when their internal temperature reaches 200 F (93 C). If you are having trouble reaching that temperature, you can finish them off in a moderate (350 F) oven for 5 to 8 minutes.
- Use Fresh Blueberries. Fresh blueberries work best in this recipe, providing a burst of flavor and juiciness. If using frozen berries, thaw and drain them well to prevent excess moisture from making the dough too wet.
FAQs
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Blueberry English Muffins
These delicious blueberry English muffins combine the tang and texture of English muffins with the sweetness of fresh blueberries. It's like having the jam built right in! Have you ever tried to make homemade English muffins? They are not as difficult to make as you might think. Plus, homemade tastes best!
Print Recipe Save Rate
Equipment
Ingredients
- 2 cups whole milk Heated to about 110 F (43 C).
- 4 tablespoons unsalted butter Melted.
- 2 tablespoons honey
- 1½ teaspoons salt
- 4 cups bread flour
- 2 teaspoons instant yeast
- 1 cup fresh blueberries
- cornmeal
Instructions
- Combine the milk, butter, honey, salt, 3 cups of the bread flour, and yeast into the bowl of a stand mixer. Alternatively, you can add these ingredients to a large mixing bowl.2 cups whole milk, 4 tablespoons unsalted butter, 2 tablespoons honey, 1½ teaspoons salt, 4 cups bread flour, 2 teaspoons instant yeast
- Beat the dough using the flat beater paddle (not the dough hook) at medium high speed or vigorously stir the mixture with a spoon if using a large mixing bowl rather than a mixer. Add the last cup of a flour a little at a time until the dough is sticky but not wet. (Note: You may not need to use all of the flour.)
- Gently stir in the fresh blueberries.1 cup fresh blueberries
- Shape the dough into a rough ball, lay a piece of plastic wrap loosely over the top of the dough, and cover the bowl with a clean towel. Allow the dough to rise in a warm place for at least 10 hours until dough has risen to more than double in size and bubbling has formed on the top.
- Sprinkle cornmeal over the top of the dough and over your hands. Dough will be sticky. Pull some dough off and form it into a ball about 2 inches diameter. Repeat with remaining dough. Rub more cornmeal over your hands as needed to manage the sticky dough.cornmeal
- Sprinkle a large baking sheet with cornmeal, and lay the dough balls on top. Sprinkle the tops with more cornmeal.
- Cover the muffins with plastic wrap and cover with a clean towel. Allow to rest for 45 minutes.
- When the muffins are done rising, transfer them to a non-stick griddle or large skillet as many as will fit on the surface. Leave a little space between them.
- Cook over medium heat about 12 to 15 minutes per side, until their crust is golden brown and the interior is cooked through. Check for doneness with an instant read thermometer. It should register 200 F (93 C) when inserted in the middle of the muffin. Repeat for remaining muffins.
- Allow muffins to cool a bit, then split them with a fork to achieve lots of nooks and crannies. Serve with butter (and jam, if desired)
Notes
- This is not a traditional bread dough. The dough will be sticky. This is normal. It should be sticky, but not wet. Avoid the temptation to add more flour to remove the stickiness.
- Lay plastic wrap loosely over the top of the dough, cover it with a towel, and allow it to rise in a warm place for at least 10 hours. A longer rise is even better. You want this dough to ferment for a long time. That step creates the bubbles that create the desirable nooks and crannies. We even got great results by allowing our dough to ferment for 18 hours. We left it overnight and baked it the next morning. 👍
- Since this is a very sticky dough, it will stick to your fingers. Rub cornmeal on your hands and sprinkle it on the dough to make it easier to work with. Do not use flour. Flour will absorb into the dough and weigh it down.
- The muffins should be baked through when their internal temperature reaches 200 F (93 C). If you are having trouble reaching that temperature, you can finish them off in a moderate (350 F) oven for 5 to 8 minutes.
Nutrition
Calories: 174kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 232mg | Potassium: 101mg | Fiber: 1g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.4mg
Servings: 16 muffins
Calories: 174kcal
I have never heard of letting the English muffin dough rise for 10 hours??? Can you confirm that this isn’t a typo?
Hi Georgianne,
It’s not a typo. I let these rise overnight for a more sourdough flavor. If you don’t like that flavor, you can let them rise for a short period of time (1 to 2 hours).
I hope this helps.
Sandra