We’re making both Wild Blueberry and Regular Sourdough English Muffins in just ONE batch!
Servings: 20-22 English muffins
- 1 cup (150 grams) Active Sourdough Starter
- 2 tbsp. (20 grams) Honey, or maple syrup
- 2 cups (430 grams) Whole Milk
- 4 cups (600 grams) + 1 cup All Purpose Flour
- 1 ½ tsp. Baking Soda
- 2 tsp. Salt
- ½ cup Frozen Wild Blueberries