Sourdough Blueberry English Muffins
Traditional sourdough english muffins loaded with fresh blueberries! With a sweet blueberry flavor that’s naturally sweetened with raw honey, super soft crumb, and vibrant color, you’ll love making these all spring and summer.
Why You’ll Love These
English muffins are truthfully so easy, and once you start making them homemade you’ll never go back. We, of course, make them with sourdough for added fermentation benefits and digestibility, and they come together with only a few real ingredients. The blueberries are an added twist that’s so fun for this time of year, and your kids will especially love the fun color! See how simple these are to make:
Ingredients
makes about 14 sourdough blueberry English muffins
435g flour (my go-to is organic heritage flour; you can use all purpose, whole wheat, or a blend for this recipe)
300g whole milk
50g active sourdough starter
20g raw honey
85g blueberries (fresh or frozen)
5g Himalayan/sea salt
Helpful Equipment
Instructions
Overnight and Long Ferment Version Below
If making for an overnight version, start step one at nighttime before bed. If you’re prepping ahead of time for a longer ferment, this can be done in the morning or at night.
In the bowl of a stand mixer, add your flour, milk, active sourdough starter, raw honey, blueberries, and salt. Mix on medium speed until well incorporated, and dough is smooth.
Cover dough with a damp tea towel. Let the dough bulk ferment until it’s about doubled in size (this time will vary depending on room temperature and the temperature of your dough - usually anywhere from 4-8ish hours, but keep an eye on your dough and don’t go off the clock!). Note: if using frozen blueberries vs. fresh, your bulk ferment will likely take longer as your dough will be colder.
For a long ferment: at this point, continue leaving the dough covered or transfer to a bowl with a lid, and put in the fridge for another few hours or even up to a day or two. Then continue on to the next step.
For overnight version/ready to shape: in the morning, when your dough is done bulk fermenting, remove from bowl and begin shaping. There are two methods to do this: either roll the dough out to about 3/4” thick and use a biscuit cutter (or even the top of a cup or similar) to cut out each English muffin, or you can divide the dough into about 14 sections (weighing roughly 70g each), shape as you do rolls, and then gently press to the top down to flatten slightly.
Place each English muffin on a sheet of parchment paper (can sprinkle with cornmeal if desired). Cover and let proof until they’ve risen slightly and look puffy (1-2 hours, normally).
Heat a griddle over medium heat. Cook each English muffin for 1.5-2 minutes, place a lid over the pan while cooking, then flip and repeat. You want a nice golden brown color on each side.
Remove from heat, let cool and enjoy!
(Tip: instead of slicing English muffins with a knife, use the “fork split” method! This will help keep those “nooks and crannies” in the crumb. You can watch how I do it on Instagram here!
These are such a nourishing and fun breakfast idea, sandwich addition, or afternoon snack. If you try them, please tag me on Instagram @bysourdoughmama!
Want to deep dive into more sourdough? Check out my full Sourdough Basics guide, or sign up for updates on upcoming sourdough workshops right here.