Who can resist the charm of a warm, freshly made English muffin bursting with juicy blueberries? These delightful treats take the classic English muffin to a whole new level with their fruity twist. Perfect for breakfast, brunch, or an afternoon snack, they’re a delicious way to brighten up any day.
We love how these muffins combine a soft, chewy texture with the natural sweetness of blueberries. They’re surprisingly easy to make and so much better than store-bought options. Whether you enjoy them toasted with a pat of butter or as the base for a sweet or savory topping, they’re sure to become a favorite in your kitchen.
Blueberry English Muffin Recipe
Ingredients
To make these soft, sweet, and homemade blueberry English muffins, we’ll need the following:
- 2 ¾ cups all-purpose flour (plus extra for dusting)
- 1 ½ teaspoons salt
- 2 tablespoons granulated sugar
- 1 teaspoon instant dry yeast
- 1 cup warm milk (110°F to 115°F)
- 1 large egg, beaten
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup cornmeal (for dusting)
Tip: For the best flavor, use fresh, in-season blueberries. If using frozen ones, toss lightly in flour to prevent excessive bleeding into the dough.
Instructions
Step 1: Proof the Yeast
In a small bowl, combine the warm milk (110°F to 115°F) with the granulated sugar and yeast. Let it sit for 5-7 minutes until it becomes foamy and bubbly. This ensures your yeast is active and your blueberry English muffins will rise.
Step 2: Mix the Dough
- In a large mixing bowl, whisk together the flour and salt.
- Add the beaten egg, melted butter, and the foamy yeast mixture. Stir to combine.
- Once the dough begins to come together, fold in the blueberries gently. Avoid overmixing to prevent the berries from crushing too much.
Step 3: Knead the Dough
Transfer the dough onto a lightly floured surface. Knead for 6-8 minutes until smooth and elastic. If the dough is too sticky, sprinkle with small amounts of flour as needed. The kneaded dough should be soft but not overly sticky.
Step 4: First Rise
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This step is crucial for achieving a light and airy texture.
Step 5: Shape the Muffins
- After the first rise, punch down the dough to release air bubbles.
- Roll the dough out to approximately ½-inch thickness on a lightly floured surface.
- Using a 3-inch round cutter or the rim of a glass, cut out circles of dough.
- Dip both sides of each round in cornmeal and place them on a parchment-lined baking sheet.
Step 6: Second Rise
Cover the shaped muffins with a towel and let them rise for 30-45 minutes, until slightly puffed.
Step 7: Cook on the Griddle
- Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease it with butter or oil.
- Place the muffins on the griddle and cook for about 7-8 minutes per side, or until each side is golden brown and the interior has cooked through.
- Lower the heat if they darken too quickly. Use a kitchen thermometer to check – the internal temperature should reach 190°F to ensure doneness.
Pro Tip: “Low-and-slow cooking on the griddle is key to perfectly fluffy English muffins with a golden crust!”
Step 8: Cool and Serve
Transfer the cooked muffins to a wire rack to cool. Slice, toast, and enjoy with butter, jam, or even a savory spread. The burst of blueberries in each bite creates an irresistible combination of sweetness and flavor.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 15-18 minutes | ~2 hours (with rises) | 10 muffins |
Ingredients
Here’s everything we’ll need to create the perfect Blueberry English Muffins that are soft, flavorful, and bursting with juicy blueberries. Make sure all the ingredients are at room temperature unless specified otherwise for optimal results.
Dry Ingredients:
- 3 1/2 cups all-purpose flour – Spoon and level to avoid excess weight.
- 1 teaspoon salt – Balances sweetness and enhances flavor.
- 2 tablespoons granulated sugar – Adds a hint of sweetness.
- 1 packet (2 1/4 teaspoons) active dry yeast – Ensure freshness for proper rise.
Wet Ingredients:
- 1 cup whole milk – Warm to about 110°F (not hot, or it’ll kill the yeast).
- 1 large egg – Lightly beaten for easy mixing.
- 3 tablespoons unsalted butter – Melted and slightly cooled to combine seamlessly.
Additions:
- 1 cup fresh blueberries – Washed and patted dry to prevent excess moisture.
- Tip: If fresh blueberries are unavailable, use frozen ones and coat them lightly in flour to prevent sinking.
- 1/4 cup cornmeal or semolina flour – For dusting the work surface and griddle.
Optional Enhancements:
- 1 teaspoon vanilla extract – For added depth of flavor.
- Zest of 1 lemon – Enhances the fruity notes of the blueberries.
Ingredients at a Glance:
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 3 1/2 cups |
| Salt | 1 teaspoon |
| Granulated sugar | 2 tablespoons |
| Active dry yeast | 2 1/4 teaspoons (1 packet) |
| Whole milk (warm) | 1 cup |
| Large egg | 1 |
| Unsalted butter (melted) | 3 tablespoons |
| Fresh blueberries | 1 cup |
| Cornmeal (for dusting) | 1/4 cup |
| Vanilla extract (optional) | 1 teaspoon |
| Lemon zest (optional) | 1 lemon |
Pro Tip: Invest in a reliable kitchen thermometer to ensure milk reaches the ideal temperature for activating the yeast. Warm but not scalding milk ensures our muffins rise properly and achieve their iconic softness.
Tools And Equipment
To create the perfect blueberry English muffins, having the right tools and equipment is essential. Here’s what we’ll need in our kitchen to ensure smooth preparation and excellent results:
Essential Kitchen Tools
- Mixing bowls (1 large and 1 medium): For combining wet and dry ingredients.
- Whisk: To mix the wet ingredients evenly and ensure no lumps.
- Wooden spoon or rubber spatula: For folding the batter gently, especially when incorporating the blueberries.
- Rolling pin: To roll out the dough to the correct thickness for shaping the muffins.
- Bench scraper or knife: For cutting the dough into even portions.
- Round cookie cutter (3-inch): For shaping the muffins into uniform circles. (A glass rim works in a pinch!)
- Kitchen thermometer: A must-have tool to check the proper temperature of the milk for activating the yeast (aim for 110–115°F for optimal results).
- Parchment paper: To line your surface when shaping the muffins to prevent sticking.
Cooking Essentials
- Non-stick griddle or cast iron skillet: To cook the muffins evenly over medium-low heat. A thicker surface retains heat better, ensuring a golden-brown crust.
- Lid or cover: To trap heat while cooking the muffins on the stovetop for even rising.
Measuring Tools
For precision when measuring ingredients:
| Tool | Purpose |
|---|---|
| Measuring cups |
For the flour, sugar, and milk.
| Measuring spoons |
For salt and yeast.
| Kitchen scale |
Optional but great for weighing ingredients accurately.
Cleanup Tools
- Damp cloth or kitchen towel: To cover the dough during its rise to prevent drying.
- Cooling rack: To cool the muffins completely after cooking so they don’t become soggy underneath.
Directions
Creating homemade Blueberry English Muffins is simple and rewarding. Follow our step-by-step guide to ensure yours turn out perfectly soft and bursting with juicy blueberries.
Prep
- Activate the yeast: In a small bowl, combine 1 cup of warm milk (100–110°F) and 2 teaspoons of sugar. Sprinkle 2 1/4 teaspoons (1 packet) of active dry yeast over the top. Let it sit for 5–10 minutes until it becomes foamy. This step ensures the yeast is alive and ready to give your muffins their signature fluffy texture.
- Mix the dry ingredients: In a large mixing bowl, whisk together:
- 3 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1 tablespoon of sugar
- Combine wet and dry components: Add the foamy yeast mixture, 1 large room-temperature egg, and 2 tablespoons of melted butter to the dry ingredients. Stir the mixture until a shaggy dough forms.
- Add the blueberries: Gently fold in 3/4 cup of fresh or frozen blueberries, being careful not to crush them. The dough will be sticky; that’s okay.
- Knead the dough: Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. To avoid staining, knead carefully to keep the blueberries intact. Add a sprinkle of flour if the dough becomes too sticky.
- Let the dough rise: Place the dough in a greased bowl, cover it with a damp kitchen towel, and let it rise for about 1–1.5 hours in a warm spot until it doubles in size.
Cook
- Shape the muffins: Once the dough has risen, punch it down gently to release air. Roll it out on a lightly floured surface to a thickness of about 1/2 inch. Use a 3-inch round biscuit or cookie cutter to cut out circles.
- Dust with cornmeal: Sprinkle a baking sheet with cornmeal. Arrange the cut-out circles on the sheet and dust their tops with more cornmeal. Cover them with a clean kitchen towel and let them rest for another 30 minutes. This second rise gives the muffins their distinctive airy texture.
- Cook on a griddle:
- Heat a non-stick griddle or a cast iron skillet over low heat. Lightly grease the surface with a small amount of butter or oil.
- Place the muffins on the griddle, ensuring they don’t touch each other. Cook for about 6–7 minutes per side, flipping once, until they are golden brown and cooked through.
- Wrap finished muffins in a clean towel to keep them warm while cooking the rest.
Assemble
- Slice and toast: Once cooled, slice the muffins horizontally with a serrated knife. Toast lightly to enhance their flavor and provide a slight crunch.
- Add toppings: Enjoy these soft, fluffy muffins with your favorite spreads—whether it’s a pat of butter, a dollop of jam, or a drizzle of honey. For a savory twist, top with avocado or scrambled eggs.
| Tip | Details |
|---|---|
| Use fresh blueberries | Fresh berries ensure bursts of flavor without excess liquid from frozen ones |
| Temperature control | Cooking on low heat prevents burning while ensuring the centers are cooked |
| Proper storage | Store cooled muffins in an airtight container for up to 3 days or freeze them |
Turn these Blueberry English Muffins into a family favorite by experimenting with toppings or enjoying their fresh, natural sweetness on their own.
Make-Ahead Instructions
Preparing Blueberry English Muffins in advance is a fantastic way to save time while still enjoying their fresh, homemade appeal. Here’s how we can make and store them for later use:
1. Preparing the Dough Ahead
- Mix and knead the dough as instructed in the recipe.
- After the first rise, instead of shaping, cover the dough tightly with plastic wrap or transfer it to an airtight container.
- Store it in the refrigerator for up to 24 hours. The cold temperature will slow down the yeast, allowing the dough to rise gradually overnight.
2. Freezing Shaped Muffins
- If we want to prep several batches, we can freeze the shaped muffins before cooking:
- After stretching or cutting the dough into rounds, place the muffins on a parchment-lined baking sheet dusted with cornmeal.
- Ensure they do not touch each other to prevent sticking.
- Place the baking sheet into the freezer for about 2-3 hours until the muffins are firm.
- Transfer the frozen muffins into a zip-top freezer bag or an airtight container. Label it with the date, and they can be stored for up to 3 months.
- When ready to cook, thaw the frozen muffins in the refrigerator overnight or at room temperature for a few hours. Then cook as instructed in the recipe.
3. Storing Cooked Muffins
- Once cooked and fully cooled, these Blueberry English Muffins can be stored:
- In an airtight container at room temperature for up to 3 days.
- In the refrigerator for up to 1 week.
- For longer storage, wrap each muffin individually in plastic wrap or aluminum foil, and place them in a freezer-safe bag. They stay fresh for up to 3 months when frozen.
4. Reheating Instructions
When ready to enjoy a previously cooked or stored Blueberry English Muffin, follow these steps for the best texture and flavor:
- For refrigerated muffins, slice and toast them directly in a toaster or toaster oven.
- For frozen muffins, let them thaw overnight in the fridge or pop them into the toaster on a defrost setting. If preferred, reheat in a preheated oven at 350°F (175°C) for about 8-10 minutes.
Quick Reference Table
| Storage Method | Temperature | Timeframe | Reheating Recommended |
|---|---|---|---|
| Refrigerated Dough | 36-40°F (2-4°C) | Up to 24 hours | N/A |
| Frozen Shaped Muffins | 0°F (-18°C) or below | Up to 3 months | Thaw & cook per recipe |
| Cooked Muffins – Room Temp | 68-73°F (20-23°C) | Up to 3 days | Toast or reheat |
| Cooked Muffins – Fridge | 36-40°F (2-4°C) | Up to 1 week | Toast or reheat |
| Cooked Muffins – Frozen | 0°F (-18°C) or below | Up to 3 months | Thaw & toast/reheat |
Pro Tip: Always let the muffins cool completely before storing to prevent condensation and sogginess.
Tips For Success
Crafting the perfect Blueberry English Muffins at home requires attention to detail and a few insider tricks. Follow these tips to ensure our muffins turn out flawless every time:
1. Use Fresh or Frozen Blueberries
- For maximum flavor and natural sweetness, opt for fresh blueberries when they’re in season.
- If using frozen blueberries, do not thaw before adding to the dough. This prevents them from becoming mushy and bleeding into the dough.
2. Manage Dough Stickiness
Blueberry English muffin dough can be slightly sticky due to the fruit’s moisture. Here’s how to handle it:
- Lightly dust your work surface and hands with flour when shaping the muffins.
- Avoid using too much flour, which can toughen the dough.
3. Temperature Control is Key
Achieving the right dough consistency and cooking the muffins to golden perfection depends on maintaining proper temperatures:
- Use a kitchen thermometer to ensure the milk is between 100°F to 110°F before activating the yeast.
- Cook muffins on low heat to allow thorough cooking without burning. Avoid rushing this step; patience ensures the soft, airy texture.
4. Proper Dough Rising
For evenly risen muffins, allow the dough to rest in a warm spot away from drafts. Here’s a quick tip:
- If your kitchen is cool, place the dough near a slightly warm oven (around 80°F) or create a proofing environment by placing it inside the oven with just the light on.
5. Uniform Muffin Size
Consistent sizes ensure even cooking. Use a round cutter or weigh each dough piece to maintain uniformity. Target weight per muffin: ~70 grams.
| Muffin Size | Recommended Weight per Muffin |
|---|---|
| Standard English Muffin | ~70 grams (2.5 oz) |
6. Griddle Prep for a Perfect Crust
Before cooking, prepare the griddle or skillet:
- Lightly grease it with butter or a neutral oil.
- Preheat the pan over low heat for 5 minutes to ensure an even surface temperature.
7. Avoid Overcrowding the Pan
Cook muffins in small batches to give each one ample space. Overcrowding steams the muffins, leading to a pallid exterior instead of their signature golden brown finish.
8. Store Properly for Lasting Freshness
Follow these storage best practices to enjoy leftover muffins:
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap each muffin individually and freeze for up to 2 months.
| Storage Method | Maximum Time | Reheating Tips |
|---|---|---|
| Refrigeration | Up to 5 days | Toast lightly to regain crisp texture. |
| Freezing | Up to 2 months | Thaw overnight, then toast or warm up. |
9. Experiment with Toppings
Elevate your Blueberry English Muffins with creative toppings! Pair savory flavors like avocado and poached eggs or stick with classically sweet spreads such as honey, jam, or cream cheese for a delightful twist.
These strategies not only simplify the process but also guarantee delicious results with our homemade Blueberry English Muffins. Every tip matters for achieving bakery-worthy quality from your own kitchen.
Conclusion
Blueberry English muffins are more than just a treat—they’re a versatile, homemade delight that brings warmth and satisfaction to any table. Whether you’re enjoying them fresh off the griddle or reheated from the freezer, their soft texture and bursts of blueberry flavor never disappoint.
With the right tools, a little patience, and our detailed tips, crafting these muffins is both simple and rewarding. We hope this recipe inspires you to skip the store-bought options and create something truly special in your own kitchen.
Frequently Asked Questions
What are blueberry English muffins?
Blueberry English muffins are soft, homemade muffins infused with fresh or frozen blueberries. They are perfect for breakfast or snacks and can be enjoyed plain, toasted with butter, or paired with sweet or savory toppings.
How are blueberry English muffins better than store-bought ones?
Homemade blueberry English muffins are fresher, softer, and more flavorful than store-bought versions. You can control the ingredients and customize them to suit your preferences.
Can I use frozen blueberries in the recipe?
Yes, frozen blueberries work great for this recipe. There’s no need to thaw them before adding to the dough, which helps prevent excess moisture.
What tools do I need to make blueberry English muffins?
You’ll need mixing bowls, a whisk, a rolling pin, a non-stick griddle or cast iron skillet, measuring tools, and optionally, a kitchen thermometer for precise milk temperature.
How do I ensure the yeast works properly?
Use warm milk (around 100–110°F) to activate the yeast. A kitchen thermometer can ensure the milk isn’t too hot or cold, which is crucial for proper rising.
Can I prepare the dough in advance?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours or freeze shaped muffins. This allows you to cook fresh muffins as needed.
What’s the best way to cook the muffins?
Cook the muffins on low heat on a non-stick griddle or skillet until golden brown on both sides. Cooking on low heat ensures they cook evenly.
How should I store blueberry English muffins?
Store cooked muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. Reheat frozen muffins by toasting or microwaving.
What are some topping ideas for blueberry English muffins?
You can top them with butter, honey, jam, cream cheese, or even savory toppings like avocado and eggs. They’re delicious plain, too.
What’s a pro tip for making the muffins perfect?
Let the dough rise in a warm place, use fresh or frozen blueberries, and don’t overcrowd the skillet while cooking to achieve a golden crust and fluffy interior.