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!

Prep Time15

Cook Time1

Resting Time15

Total Time16 15

Servings: muffins

Calories: 174kcal

Author: Sandra

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