Blueberry English Muffins www.facebook.com 70 mins Pick the duration units Minutes Hours Serves 8 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. In 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. While 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. Add flour and blueberries to the large bowl with your proofed yeast, stirring until a shaggy dough forms. 4. Transfer 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. Divide 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. Preheat 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. Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving. 1. In 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. While 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. Add flour and blueberries to the large bowl with your proofed yeast, stirring until a shaggy dough forms. 4. Transfer 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. Divide 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. Preheat 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. Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving. Add Direction 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 - + - + - + - + - + - + - + Add ingredient Equipment large mixing bowl small saucepan whisk fork or spoon floured surface plastic wrap lined baking sheet kitchen towel lightly greased cast iron skillet oven Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
