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Blueberry English Muffins
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5 from 2 votes

Blueberry English Muffins

Homemade English muffins with blueberries. Soft and delicious with all the nooks and crannies. 
Prep Time15 mins
Cook Time20 mins
1 hr 10 mins
Total Time35 mins
Course: Breakfast
Cuisine: Bread
Keyword: Blueberry English Muffins
Servings: 24 muffins
Calories: 140kcal


  • 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


  • 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.


Calories: 140kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 124mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 0.9mg | Calcium: 20mg | Iron: 1.3mg