Blueberry English Muffins
Serves 6540 mins prep10 mins cook
Easy homemade blueberry English muffins made with sourdough, soft, chewy, and high rising, featuring all the beloved nooks and crannies. This recipe doesn't require an oven or stand mixer, making it approachable for any home baker.
0 servings
What you need
Instructions
1: Prep your dough the night before. Combine all ingredients except for the blueberries. Knead the dough until it comes together then add the blueberries. Knead until incorporated. Dough will be tacky and that's ok! 2: Place the dough into a lightly greased bowl, cover and let it ferment at room temp for 8-12 hours. If your home is very warm, proof the dough at room temp for a few hours then place the dough into the fridge to proof overnight. 3: The next morning, roll out your dough on a well floured surface to ~0.75” thick. Use a cookie cutter to cut out rounds and place the English muffins onto a baking sheet that's been generously sprinkled with cornmeal. 4: Cover and let the English muffins proof at room temp for ~2-3 hours or until they're noticeably puffy. 5: Preheat a non-stick or cast iron skillet. Cover and cook the first side for 4-5 mins on low-med heat, flip and cook the other side for another 4-5 mins or until the internal temp reaches 200F.View original recipe