Blueberry English Muffins
Elevate your breakfast game with these homemade Blueberry English Muffins—soft, fluffy, and bursting with juicy blueberries in every bite. This recipe combines the classic nooks and crannies of an English muffin with the natural sweetness of blueberries, making it a delightful twist on your morning favorite. Crafted with simple, pantry-friendly ingredients like all-purpose flour, warm milk, and instant yeast, these muffins are cooked to golden perfection on a griddle, giving them a signature crispy exterior. Dusting with cornmeal adds an irresistible texture, while the blueberries bring a pop of color and flavor that's perfect for pairing with butter, cream cheese, or a dollop of jam. With a total prep and cook time of under three hours, these muffins are well worth the effort and make 12 servings to share—or savor over the week. Make these Blueberry English Muffins your go-to recipe for a comforting and impressive homemade breakfast treat!
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Recipe Information
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
Instructions
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.
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.
Mix until a soft dough begins to form, then add 1 cup of blueberries gently into the mixture.
Add the remaining 0.5 cup of flour as needed while kneading until the dough is smooth and elastic, about 7-8 minutes.
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.
After the dough has risen, turn it out onto a lightly floured surface and roll it out to about 1/2-inch thickness.
Using a round cutter, cut out 12 muffins and place them on a baking sheet dusted with cornmeal.
Cover the muffins lightly and let them rest for 30 minutes to rise a bit more.
Preheat a griddle or large skillet over medium heat and brush lightly with vegetable oil.
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.
Remove from the griddle and cool on a wire rack.
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
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 467.4 g | 170% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 59.3 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 538 mg | 41% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1343 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
