Recipe For Blueberry English Muffins

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

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.

Homemade Sourdough Blueberry Muffins {overnight!}

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.

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

North Carolina Sourdough Bread. Soft, scrumptious bread that is perfect as an appetizer, side dish, or to use for sandwiches. Fill your house with the warm aroma of delicious, homemade bread! Family Traditions I love homemade sourdough bread. Really love it. Growing up, my mom […]

Best Blueberry Muffins

Copycat Nutri Grain Bars. Soft, oatmeal bars filled with delicious, homemade fruit jam. These are so good that you will never want to buy store breakfast bars again. Starting this blog has been one of the most fun things I have ever done. Example A: […]These delicious blueberry English muffins combine the tang and texture of English muffins with the sweetness of fresh blueberries. It's like having the jam built right in! Have you ever tried to make homemade English muffins? They are not as difficult to make as you might think. Plus, homemade tastes best!

Blueberries are a popular breakfast ingredient. So far, we've featured them in pastries, pancakes, donuts, muffins, granola, and syrup. We're not stopping there though. Today, we are sharing a wonderful blueberry English muffin recipe.

Many people buy their English muffins, but did you know they are actually easy to make from scratch? We love that making them from scratch allows us to add whatever mix-ins and flavors we love, like fresh blueberries!

Blueberry Cheesecake English Muffins

Combine the milk, butter, honey, salt, 3 cups of the bread flour, and yeast into the bowl of a stand mixer. Alternatively, you can add these ingredients to a large mixing bowl.

The dough hook) at medium high speed or vigorously stir the mixture with a spoon if using a large mixing bowl rather than a mixer. Add the last cup of a flour a little at a time until the dough is sticky but not wet. (Note: You may not need to use all of the flour.)

Shape the dough into a rough ball, lay a piece of plastic wrap loosely over the top of the dough, and cover the bowl with a clean towel.

Quick And Easy Whole Wheat Blueberry Muffins

Allow the dough to rise in a warm place for at least 10 hours until dough has risen to more than double in size and bubbling has formed on the top.

Sprinkle cornmeal over the top of the dough and over your hands. Dough will be sticky. Pull some dough off and form it into a ball about 2 inches diameter. Repeat with remaining dough. Rub more cornmeal over your hands as needed to manage the sticky dough.

When the muffins are done rising, transfer them to a non-stick griddle or large skillet as many as will fit on the surface. Leave a little space between them.

Moist Blueberry Muffins With Sour Cream (yields 6)

Cook over medium heat about 12 to 15 minutes per side, until their crust is golden brown and the interior is cooked through. Check for doneness with an instant read thermometer. It should register 200 F (93 C) when inserted in the middle of the muffin. Repeat for remaining muffins.

Allow muffins to cool a bit, then split them with a fork to achieve lots of nooks and crannies. Serve with butter (and jam, if desired).

These muffins will keep in an airtight container in the pantry for a few days. However, we recommend freezing any leftovers right away. To freeze, place them in a freezer bag and store them in the freezer. They will keep for up to 3 months. To reheat, thaw them in the microwave, then toast them in a toaster.

Bisquick Blueberry Muffins On A Budget

You can serve blueberry English muffins with softened butter and jam. However, since the blueberries act as a baked-in jam, the jam may not be necessary. They also make a great side dish with your favorite breakfast meat and eggs.

The best way to enjoy these English muffins is to use a fork to deeply puncture the perimeter all the way around and use the fork to split the muffin open. This will help retain those beautiful nooks and crannies that English muffins are known for. Toast the slices in a toaster or on a baking sheet in the oven at 350 F (177 C).

We recommend splitting them in half with a fork to retain the nooks and crannies. Then toast each slice in the toaster or oven.

Blueberry English Muffins (no Bake)

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These delicious blueberry English muffins combine the tang and texture of English muffins with the sweetness of fresh blueberries. It's like having the jam built right in! Have you ever tried to make homemade English muffins? They are not as difficult to make as you might think. Plus, homemade tastes best!

Calories: 174 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 11 mg | Sodium: 232 mg | Potassium: 101 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 142 IU | Vitamin C: 1 mg | Calcium: 44 mg | Iron: 0.4 mg

Homemade English Muffins Recipe

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English Muffins With Peanut Butter, Brûléed Bananas & Blueberries Recipe

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