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.
Pete Vollmar says
Can an egg be added to the recipe?