Blueberry English Muffins

1h 10m
Serves 8
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Directions

  1. 1In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey or maple syrup; Let stand for about 5 mins until foamy
  2. 2While your yeast is proofing, prepare the blueberries. In a small saucepan, heat 2 cups of blueberries over stovetop with 1 tbsp maple syrup. Once simmering, turn off heat and gently mash berries with a fork or spoon to release juices. Let cool.
  3. 3Add flour and blueberries to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
  4. 4Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
  5. 5Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
  6. 6Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
  7. 7Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.

Ingredients

  • 1 cup warm water
  • 2.25 tsp dry active yeast
  • 1 tbsp honey or real maple syrup
  • 2 cups blueberries fresh or frozen
  • 1 tbsp real maple syrup
  • 3.5 cups flour
  • 1 tbsp cornmeal

Equipment

large mixing bowlsmall saucepanwhiskfork or spoonfloured surfaceplastic wraplined baking sheetkitchen towellightly greased cast iron skilletoven

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