Go Back
Blueberry English Muffin Recipe

Blueberry English Muffin Recipe

These homemade blueberry English muffins are soft inside, lightly crisp on the outside, and packed with juicy blueberries. They cook on a skillet, so you do not need an oven.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Dough Rising Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup warm milk
  • 2¼ teaspoons instant yeast
  • 2 tablespoons granulated sugar
  • ¾ teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 1 cup fresh blueberries
  • Cornmeal or semolina for dusting

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Kitchen towel or plastic wrap
  • Rolling pin (optional)
  • Baking sheet or large tray
  • Large skillet or griddle
  • Spatula
  • Wire cooling rack
  • Fork, for splitting the English muffins

Method
 

  1. Make the dough: Add warm milk, yeast, and sugar to a large bowl. Add flour, salt, and melted butter. Mix until a soft, slightly tacky dough forms.
  2. Knead: Transfer the dough to a lightly floured surface and knead for about 6–8 minutes, until smoother and elastic.
  3. Add blueberries: Gently flatten the dough and scatter the blueberries over it. Fold the dough over the berries and knead very lightly to distribute them without crushing the fruit.
  4. First rise: Place the dough in a lightly greased bowl. Cover and let it rise in a warm place until noticeably puffy, about 1–1½ hours.
  5. Shape: Divide the dough into 8 equal pieces. Shape each piece into a thick round without pressing it too flat.
  6. Dust: Sprinkle cornmeal or semolina over a baking sheet. Place the muffins on it and lightly dust their tops.
  7. Rest again: Cover the shaped muffins and let them rest for 20–30 minutes.
  8. Cook: Heat a dry skillet or griddle over low to medium-low heat. Cook the muffins for about 6–8 minutes per side, turning carefully when the bottoms are golden brown.
  9. Check the center: If the outside is browning too quickly, lower the heat and continue cooking until the centers are fully cooked.
  10. Cool and serve: Transfer to a wire rack and let them cool for several minutes. Split with a fork, toast if desired, and serve warm.

Notes

  • Keep the dough slightly tacky rather than adding too much flour.
  • Fold the blueberries in gently to prevent them from bursting.
  • Low to medium-low heat helps the center cook before the outside gets too dark.
  • Fresh blueberries work especially well, but frozen blueberries can also be used.
  • Let the muffins cool slightly before splitting so the inside can finish setting.
  • For the classic English muffin texture, use a fork to split them instead of cutting straight through with a knife.

Serving Ideas

Serve these blueberry English muffins warm with:
  • Butter
  • Cream cheese
  • Blueberry jam
  • Honey
  • Peanut butter
  • Almond butter
  • Greek yogurt
  • A little lemon zest

Storage

Cool the muffins completely before storing them in an airtight container. For longer storage, freeze them individually and thaw before toasting.

Helpful Tip

If your muffins become dark on the outside while remaining doughy inside, your skillet is too hot. Reduce the heat and cook them more slowly. English muffins need gentle heat to develop a golden exterior while the center cooks properly.

Nutrition

Nutrition will vary depending on the exact ingredients and serving size. For an accurate calorie estimate, calculate the nutrition from the specific ingredients used and divide the total by 8 muffins. Toppings such as butter, cream cheese, and jam should be counted separately.