Blueberry English Muffins
Directions
- 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
- 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.
- 3Add flour and blueberries to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
- 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.
- 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.
- 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.
- 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