We’re making both Wild Blueberry and Regular Sourdough English Muffins in just ONE batch! And I’m showing y’all how to make my childhood fav Eggs Benny in the Air Fryer, which is awesome for when I don’t want to heat up my oven and have practically no clean up 😉
Ingredients you'll need:
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
How to Make Sourdough English Muffins:
The Night Before: In a large mixing bowl, mix the active sourdough, honey, and milk. Add the 4 cups flour and mix until all flour is absorbed.
Divide the dough in half and add one half to a separate bowl.
Microwave the frozen blueberries for 30-40 seconds, until thawed and juicy. Add the blueberries and extra cup of flour to one half of the dough. Knead until a smooth dough.
Cover both bowls to sit out at room temperature (on the counter) overnight, about 10-12 hours.
The Next Day: In a small bowl, mix the baking soda and salt together. Sprinkle the mixture evenly over both the doughs. Gently fold into each dough.
Add an additional cup of flour to a clean surface, then turn out the doughs one-at-a-time to gently knead 1-2 minutes, until a smooth ball. The blueberry dough will absorb much more flour than the regular dough. The goal is to have a smooth and pliable dough.
Roll out each dough to ½” thick, then use a 3-4” cookie cutter to cut each English muffin.
Place the English muffins on a parchment lined baking pan sprinkled with cornmeal, then cover with saran wrap or a tea towel to rise 45 minutes to 1 hour.
If using Cosori Turboblaze Air Fryer, use the PROOF function to rise for 30-40 minutes.
Preheat a griddle.
Grease with butter, then cook the English muffins for 3-4 minutes on each side, until golden brown.
What if I don't want to make the Wild Blueberry English Muffins?
You can simply leave out the wild blueberries and extra flour if you want to make only classic English muffins! Alternatively, you can substitute the wild blueberries with any of your favorite berries if you want a different flavor.
What to Serve with English Muffins:
The Wild Blueberry English Muffins are delicious with a simple slather of salted butter and local honey. The classic English muffins make sleicous eggs Benedicts and breakfast sandwiches.
Cream Cheese
Eggs, Bacon, & Cheddar Cheese Breakfast Sandwich
Whipped Honey Butter
Smoked Salmon or Canadian Bacon Eggs Benedict
Jam or Peanut Butter
Hamburgers
Deli Meat & Sliced Cheese Sandwiches for Lunch
How to Make Poached Eggs in the Air Fryer (Eggs Benedict Recipe):
Ingredients you'll need:
1 English Muffin, sliced in half lengthwise
2 slices Canadian Bacon
2 Eggs
Hollandaise Sauce
Fresh Chives, chopped
Salt & Black Pepper, to taste
How to make...
Grease two ramekins with butter or olive oil, then crack an egg into each. Season with salt and black pepper. Place in the Cosori Turboblaze Air Fryer basket.
Add the Canadian bacon slices and sliced English muffin in the basket, as well.
Cook on the Air Fryer function for 4-5 minutes.
Layer the toasted English muffin slices with the crispy Canadian bacon, poached eggs, hollandaise sauce, and chopped chives to enjoy!
How to Store Homemade English Muffins:
Store fresh English muffins in a ziplock bag or large airtight container lined with parchment paper to keep them crisp.
Cook with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
. . . . . . . . . . . . . . .
If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
The Night Before: In a large mixing bowl, mix the active sourdough, honey, and milk. Add the 4 cups flour and mix until all flour is absorbed.
Divide the dough in half and add one half to a separate bowl.
Microwave the frozen blueberries for 30-40 seconds, until thawed and juicy. Add the blueberries and extra cup of flour to one half of the dough. Knead until a smooth dough.
Cover both bowls to sit out at room temperature (on the counter) overnight, about 10-12 hours.
The Next Day: In a small bowl, mix the baking soda and salt together. Sprinkle the mixture evenly over both the doughs. Gently fold into each dough.
Add an additional cup of flour to a clean surface, then turn out the doughs one-at-a-time to gently knead 1-2 minutes, until a smooth ball. The blueberry dough will absorb much more flour than the regular dough. The goal is to have a smooth and pliable dough.
Roll out each dough to ½” thick, then use a 3-4” cookie cutter to cut each English muffin.
Place the English muffins on a parchment lined baking pan sprinkled with cornmeal, then cover with saran wrap or a tea towel to rise 45 minutes to 1 hour.
If using Cosori Turboblaze Air Fryer, use the PROOF function to rise for 30-40 minutes.
Preheat a griddle.
Grease with butter, then cook the English muffins for 3-4 minutes on each side, until golden brown.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe
No items found.
Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
Like the recipe? Leave a comment!