Make soft, fluffy Blueberry English Muffins at home with this easy baked recipe. Perfect for breakfast or freezing for later—toast and enjoy juicy blueberries in every bite!
Homemade Blueberry English Muffins
These homemade Blueberry English Muffins are soft, fluffy, and packed with juicy blueberries—perfect for breakfast, brunch, or a make-ahead morning treat. The dough rises beautifully, gets cut into classic English muffin rounds, and then bakes in the oven until golden and tender, giving you that signature English muffin texture without any skillet or griddle.
If you love from-scratch breakfast breads, these blueberry English muffins are a delicious way to use fresh or frozen blueberries. Toast them and top with butter, my favorite raspberry jam, or honey, or enjoy them warm straight from the oven. Once you try these easy baked English muffins, you’ll never want store-bought again!
Baking Tips for Blueberry English Muffins
There’s a few points I want to mention about these Blueberry English Muffins since I’ve made them so many times!
- Make sure your yeast is active. Before adding it to the flour mixture, confirm your yeast is foamy and bubbly. After mixing the warm water, sugar, and yeast, you should see a thick layer of foam within about 10 minutes. This step is essential for giving your English muffins their rise and fluffy texture.
- Let the dough rise properly. A good rise is key to soft, airy blueberry English muffins. The dough should double in size in about 1 hour. Cover the bowl with plastic wrap and place it somewhere warm—near a sunny window, beside a heater, or even on top of a running dryer in the winter. Starting with a smooth dough and ending with a tall, puffy rise is your sign that the muffins will bake up beautifully.
- Cut the muffins evenly. Roll the dough out on a floured surface and use a biscuit cutter to cut out uniform rounds. If you don’t have a cutter, the rim of an upside-down glass works great too. Evenly shaped rounds help them bake evenly and create that classic English muffin look.
- Bake until golden. Some people prefer griddle-cooked English muffins, but I love the ease and consistency of baking. Place your rounds on a prepared baking sheet and bake at 375°F for 16 minutes total, flipping halfway through (8 minutes on each side). They’ll come out soft, golden, and full of juicy blueberry pockets—totally irresistible.
How To Freeze English Muffins
Let the English muffins cool completely. Slice them in half, then wrap each muffin tightly in plastic wrap or place in individual freezer bags. Store all wrapped muffins in a larger freezer-safe bag or container. Freeze for up to 3 months. To reheat, pop a frozen half straight into the toaster or warm in the oven at 350°F for a few minutes until heated through.
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Homemade Blueberry English Muffins
PrintIngredients
- 1 cup milk
- 1 cup warm water
- 1 (.25 ounce package) active dry yeast
- 2 tablespoons sugar
- 6 cups all purpose flour (or 3 cups all purpose + 3 cups whole wheat)
- 1/4 cup butter melted
- 1 teaspoon salt
- 2 cups fresh blueberries
Instructions
- Warm the milk in a small saucepan over medium heat until boiling. Remove from heat and let cool down.
- In a small bowl, add water and then add dry yeast and sugar. Mix. Set aside for 10 minutes until it’s foamy.
- In a large bowl add 3 cups of flour, milk, yeast mixture and butter. Stir with a wooden spoon to mix. Add the remaining 3 cups of flour, salt and blueberries and continue to stir until everything is combined With your hands, knead the dough for 5 minutes, folding it over again and again.
- Place dough in greased bowl, cover with plastic wrap and let rise for 1 hour in warm spot.
- Punch dough down and roll out to 1/2 inch thickness. Cut muffins with biscuit cutter (or alternatively you can use a glass). Sprinkle cookies sheets (2 or 3) with cornmeal and place each muffin on there. Sprinkle additional cornmeal on top of each muffin. Cover with plastic wrap and let rise for 30 minutes.
- Preheat oven to 375 degrees. Bake muffins for 8 minutes, flip them and then bake for 8 more minutes (so 16 minutes total). Let cool.
- Enjoy for the next few days, or freeze them for later usage.
Georgianne says
I think the recipe is very good, but will be much better next time using my stand mixer!!! Does not come out as light and airy by hand!! I just wanted to follow your instructions the first time.. Also only made 18 not 30.
Bonnie J Campbell Bonnie J Campbell says
This is my very favorite English Muflin (Bluebery)
Kay says
I made these yesterday with frozen blueberries. While it took a lot longer to rise because of the cold berries, they came out lovely. I used a 3″ cutter and got 18 muffins – mine may have been just a little thicker than 1/2″. The only thing I miss compared to the Thomas’s Blueberry is the blueberry flavor throughout the muffin, probably because they add artificial blueberry flavoring. I’m going to experiment with the next batch by substituting a blueberry coulis for some of the water. Thanks so much for sharing!
Pamela says
Hey Kay – glad I found another Thomas’ Blueberry muffin fan! Those muffins are so hard to find in local stores, so I just had to make my own! Glad you enjoyed them! That’s a good call about the blueberry flavoring all over – I’ll give that a try next time too! 🙂
Jeff says
I just whipped up a small batch of Blueberry curd and was wondering what to use it on. This looks like the perfect thing to go with it. I have never made English Muffins before. Wish me luck. 😁
Pamela says
That blueberry curd sounds delicious on these muffins! Good luck Jeff!
Joyce Carter says
Cant wait to make these tomorrow, Picked 3 quarts of wild berries today in the Northwoods…. Yummy….
Pamela says
That sounds like such a great (and delicious!) time! Enjoy the muffins Joyce, I just had one for breakfast this morning!
Laura says
Absolutely fabulous… so tasty.. Never attempted english muffins from scratch til now and now it will be my weekly thing… easy recipe to follow… muffins are delicious.
Pamela says
Hey Laura, I’m so happy you liked these English muffins – thanks so much for commenting!
Robin says
Can this recipe use Almond or coconut flour instead of all purpose flour?
Pamela says
Hey Robin, I’m sure you can, but almond and coconut flour are completely different than all purpose flour so it would take a lot of recipe tweaking. I’ll take this suggestion into consideration for a future recipe – thanks!
Jennifer says
These sound delicious and easy to make. I want to save the recipe in Pinterest and share it on Facebook and Twitter but I don’t see these options!?
Mary says
I will definitely be making these, I am a lifelong blueberry lover.
Karen, the next best thing to mummy says
As I love a muffin and blue berries I am definitely going to try these #ourminilinkyparty@_karendennis
Jen says
I love blueberry anything! I could probably eat all of them by myself too 🙂 Thanks for sharing this at the #happynowlinkup!
Sue from Sizzling Towards 60 & Beyond says
What a delicious way to start the day and thank you for sharing your recipe with us at #BloggersPitStop.
Sandra L Garth says
These are perfect with your jam!
Leslie says
These look so tempting…I really wish I had the time to wait for dough to rise. Perhaps I need to save this for a day when we’re stuck inside with nowhere to go. Thanks so much for sharing at the #happynowlinkup!
Gentle Joy Photography says
What a great idea!!! I will be sharing this and looking forward to making them! Thank you. 🙂
Lisa says
Making my own English muffins never even occurred to me but after reading your easy recipe, I am totally going to give them a try. They look delicious and I like the idea of being able to make flavors not available in the store.
April J Harris says
I love this recipe! What a great way to make English muffins even tastier! Sharing on the Hearth and Soul Facebook page and Pinterest later today. Thank you so much for being a part of the Hearth and Soul Link Party.
Ashika | Gardening Foodie says
These will make such a great breakfast….OH and definitely better than store bought
Emma @ Bake Then Eat says
I love that you added fresh berries to these english muffins Pamela. Happy New Year 😀
Abbe@This is How I Cook says
OK Pamela. You’ve got me. These look great and I can’t wait to try them!
Ashley @ Sweetpea Lifestyle says
Yummmmmmmm!!! I love english muffins, and have never thought to make my own! Thanks for sharing this great recipe — can’t wait to bop around your site — coming to you from Linky Parties!
Sophie says
I made them but used white spelt flour in these tasty beauties! Divine! xxx
John/Kitchen Riffs says
I’ve “baked” English muffins on the griddle before but never thought to do them in the oven. Gotta try this! Super recipe — thanks. And Happy New Year!
Hena Tayeb says
mmm they look delicious
Jess @ Gas Stove Girl says
So much fun! And the number of varieties are endless. I will be giving these a try soon!
Cakespy says
I love you so much for this recipe!!!!
Kelly @ Kelly Lynn's Sweets and Treats says
These look and sound so yummy! I totally need to try!
Debra Eliotseats says
These look absolutely superb! And, Happy New Year!
Suzanne says
Timely post Pamela, I’ve been wanting to make english muffins I also would bake rather than griddle and bake. They look fantastic. Happy New Year.
Angie@Angie's Recipes says
I love the idea of adding fresh berries in these yeast muffins! They look wholesome!