Blueberry English Muffins. Homemade English muffins with blueberries. Soft and delicious with all the nooks and crannies.
English muffins are the perfect breakfast and the perfect snack. I love them toasted with butter, plain and cold for a morning snack, or as a breakfast sandwich …. basically, they’re great no matter what you do. I especially love blueberry English muffins. My grocery store doesn’t always have them, so I get really excited when I see them there.
My son loves blueberry English muffins too. Last time I was at the grocery store, they were out of them, so I picked up blueberry bagels. My three year old son was with me, and was not pleased. There was lots of yelling about how it wasn’t what he wanted. I came to several realizations that day….
First, taking a three year old grocery shopping is not helpful. Second, next time I see a mother with a screaming child in a store, I’m going to make a point of smiling at her, and sending glares back to all the people glaring at her. Finally, and most importantly, there is no reason not to make my own blueberry English muffins.
And that brings us to today’s post. Y’all, these are good. And they are so easy! The recipe makes a lot, so I wrapped them individually in plastic wrap and put them in the freezer. They’re perfect to pull out in the morning and take to work. Now that I’ve seen how tasty and easy these are, I plan on all types of variations in the future.
Blueberry English Muffins
Ingredients
- 1 cup buttermilk
- 2 tbsp sugar
- 1 1/4 ounce package yeast
- 1 cup warm water
- 1/4 cup melted butter
- 3 cups all purpose flour
- 3 cups whole wheat flour
- 1 teaspoon salt
- 1 1/2 cup blueberries
- corn meal for dusting
Instructions
- In a small pot on the stove over medium-low, heat milk until it just starts to bubble. Then, stir in sugar until dissolved. Remove from heat and set aside.
- Pour 1 cup of warm water over yeast. Stir and let sit for 10 minutes.
- In a stand mixer using dough attachment, blend together milk, yeast mixture, butter, 1 1/2 cup all purpose flour, 1 1/2 cup of whole wheat flour, and salt. Once well combined, add the rest of the flour and mix until a soft dough forms. Fold in blueberries (this is tough and you will squish the berries, but that is okay).
- Spray a large bowl with cooking spray. Place dough in bowl and kneed 8-10 times. Turn dough over in bowl and cover bowl with a dish towel. Let rise for at least one hour.
- After dough has risen, punch down and transfer to a floured surface. Roll dough until it is about 1/2" in thickness.
- Sprinkle a large baking sheet with corn meal.
- Use a 3" round biscuit cutter to cut out circles. Transfer circles to prepared baking sheet.
- Heat a large pot or skillet over medium heat. Add biscuits. Cook for 8-10 minutes, flip and cook for an additional 8-10 minutes on the other side.
Nutrition
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
Enjoy these blueberry English Muffins? You’ll probably enjoy these other SugarSpicesLife recipes:
North Carolina Sourdough Bread
Buttermilk Biscuits
Skillet Cornbread
Instant Pot Yogurt
Excellent!! Thanks so much for sharing this recipe 🙂
Thanks! Hope you enjoy them if you make them!
Your very welcome…I bookmark all the recipes i love and yours was put on that list!! 🙂
i tried and the dough was a mess the blueberries wouldn’t mix hardly with the dough – got any tips
Hi! Mixing the blueberries is tough. I have a couple of suggestions: First, you can use frozen blueberries, they will not get as squishy. Second, if you’re still having trouble, you can mix them in with the second bit of flour – if they’re not frozen they’ll definitely get more squished, but should incorporate well. And as far as squished goes, I have squished them to the point I’ve had blue bread when I was in a hurry and it’s still tasty!
What about using dried blueberry… a textural difference but should work