Blueberry English Muffins
Experience the irresistible combination of fluffy texture and bursts of sweetness with these homemade Blueberry English Muffins! Crafted with a soft, yeast-risen dough enriched by warm milk and melted butter, these muffins are studded with juicy blueberries for a fruity twist on a classic favorite. Rolled in cornmeal for that signature crunch and cooked to golden brown perfection on a griddle, they’re as delightful to make as they are to eat. Perfect for a leisurely breakfast or brunch, enjoy them toasted and topped with butter, jam, or cream cheese for a truly indulgent treat. With tips on achieving the perfect rise and a 12-serving yield, this recipe is a must-try for English muffin enthusiasts and blueberry lovers alike!
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Ingredients
- 3.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm milk (110°F)
- 3 tablespoons Unsalted butter, melted
- 1 cup Blueberries, fresh or frozen
- 0.5 cup Cornmeal
- 1 tablespoon Vegetable oil
Directions
Step 1
In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2.25 teaspoons of instant yeast.
Step 2
Warm 1.5 cups of milk to about 110°F and add it to the dry ingredients along with 3 tablespoons of melted unsalted butter.
Step 3
Mix until a soft dough begins to form, then add 1 cup of blueberries gently into the mixture.
Step 4
Add the remaining 0.5 cup of flour as needed while kneading until the dough is smooth and elastic, about 7-8 minutes.
Step 5
Shape the dough into a ball and place it in a lightly greased bowl, cover it, and let it rise in a warm area for about 90 minutes or until it has doubled in size.
Step 6
After the dough has risen, turn it out onto a lightly floured surface and roll it out to about 1/2-inch thickness.
Step 7
Using a round cutter, cut out 12 muffins and place them on a baking sheet dusted with cornmeal.
Step 8
Cover the muffins lightly and let them rest for 30 minutes to rise a bit more.
Step 9
Preheat a griddle or large skillet over medium heat and brush lightly with vegetable oil.
Step 10
Place the muffins on the griddle, allowing space between them, and cook for 7-8 minutes on each side until they are golden brown and cooked through.
Step 11
Remove from the griddle and cool on a wire rack.
Step 12
Once cooled, split open the muffins with a fork, toast them lightly if you prefer, and serve with your choice of butter, jam, or cream cheese.
Nutrition Facts
| Serving size | (1128.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2700.4 |
| Total Fat 63.9g | 0% |
| Saturated Fat 29.4g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 123.0mg | 0% |
| Sodium 2552.7mg | 0% |
| Total Carbohydrate 467.4g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 59.3g | |
| Protein 66.9g | 0% |
| Vitamin D 186.0IU | 0% |
| Calcium 537.5mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 1343.2mg | 0% |
Source of Calories