Dairy-Free Blueberry English Muffins
Experience the perfect balance of wholesome flavor and dairy-free delight with these Dairy-Free Blueberry English Muffins. Soft and fluffy with a subtle tang and bursts of juicy fresh blueberries, this recipe takes a classic breakfast favorite and elevates it with a dairy-free twist using almond milk and avocado oil. Perfectly golden from being cooked on a griddle, these muffins feature a signature cornmeal-dusted crust and are packed with nooks and crannies, making them ideal for toasting and slathering with your favorite spreads. Easy to make and naturally vegan, they’re a delightful morning treat or mid-day snack for everyone to enjoy. Whether topped with jam, nut butter, or served alongside a warm cup of tea, these homemade muffins are a testament to how a few simple steps and quality ingredients can transform your mornings.
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Ingredients
- 3 cups All-purpose flour
- 1 package (2 1/4 tsp) Dry active yeast
- 1 cup Warm water
- 2 tbsp Sugar
- 1 tsp Salt
- 1 cup Unsweetened almond milk
- 2 tbsp Avocado oil
- 1 cup Fresh blueberries
- 0.5 cup Cornmeal
Directions
Step 1
In a large bowl, dissolve sugar in warm water and then stir in the dry active yeast. Let it stand for about 10 minutes until the yeast becomes frothy.
Step 2
Meanwhile, in a medium saucepan, heat the unsweetened almond milk until it is warm but not boiling. Stir in the salt and avocado oil, and then remove from heat.
Step 3
Add the almond milk mixture to the bowl with the yeast mixture, and gradually stir in 2 cups of flour. Mix until combined.
Step 4
Stir in the remaining flour half a cup at a time, mixing well each time. Dough should be soft but still slightly sticky.
Step 5
Fold in the fresh blueberries gently to evenly distribute them throughout the dough.
Step 6
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it is smooth and elastic.
Step 7
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 8
Once risen, punch down the dough and roll it out on a surface sprinkled with cornmeal to about 1/2 inch thickness.
Step 9
Cut into circles using a 3-inch cookie cutter or a glass. Re-roll any scraps to make more muffins.
Step 10
Heat a large griddle or non-stick skillet over medium-low heat.
Step 11
Place the muffins on the griddle and cook for about 7-10 minutes on each side or until golden brown and cooked through. Be sure to adjust the heat as necessary to prevent burning.
Step 12
Cool the muffins on a wire rack. To serve, split them open with a fork to preserve the nooks and crannies, and enjoy them toasted.
Nutrition Facts
| Serving size | (1153.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2152.9 |
| Total Fat 38.2g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2522.2mg | 0% |
| Total Carbohydrate 402.7g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 41.5g | |
| Protein 48.0g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 483.2mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 790.3mg | 0% |
Source of Calories