Blueberry Sourdough English Muffins🫐 Yields 8-10 English 1 Cup Warm Water 1 Teaspoons Active Dry Yeast 100g Sourdough Starter 1 Teaspoon Salt 2 Tablespoons Honey - Divided 2 Cups Fresh Blueberries 4.5-5 Cups Flour (depends on how wet your dough is with the blueberries) 1/4 Cup Cornmeal 1. In a bowl combine the warm water, 1 tablespoon honey, and active dry yeast. Let the yeast become frothy 5-10 minutes. 2. While that rests, make the blueberries. In a sauce pan combine the blueberries and the remaining 1 tablespoon honey. Let cool for 10 minutes. 3. Into the bowl of a stand mixer pour in the yeast mixture and sourdough starter. Mix using a dough hook for 30 seconds. Add in the blueberries, flour, and salt. Mix for 4-5 minutes. Note that you may need more flour depending on how wet your dough is. The dough should be sticky but manageable. 4. Turn the dough onto the counter and knead until it is formed into a smooth ball. 5. Lightly oil a bowl and place the dough inside. Cover for 1 hour. 6. Turn dough out onto the counter. Cut into 8-10 pieces depending on how big you want the muffins to be, and roll into balls. 7. Place cornmeal on a plate. 8. Take a ball one at a time and push it into the cornmeal mixture. Repeat on the other side. Place on a baking sheet and then cover with a towel and let rest 45 minutes. 9. Heat oven to 375 and put a cast iron skillet on the stove over medium. 10. Once the cast iron is hot, place the muffins in the skillet until each side is just browned. Place back on the baking sheet and repeat with remaining muffins. 11. Once all muffins have been browned, place them in the oven at 375 for 12-15 minutes until cooked through. 12. Serve warm with butter. 13. Enjoy!
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