Happy blueberry season! This recipe makes a small batch of 6 delicious Wild Blueberry English Muffins, perfect for breakfast or a snack. Serve warm with butter, jam, or honey.
In a large mixing bowl, whisk together the milk, maple syrup, egg, and melted butter. Mix in 1 & 3/4 cups of the flour, the salt, and instant yeast until a dough begins to form. Transfer the dough to a clean, floured surface and knead until smooth. Fold in the blueberries and remaining 1/4 cup of flour. If the dough is SUPER sticky, you can add additional flour 1 tbsp at a time until you get the right consistency. Place the dough back into the mixing bowl and cover with a kitchen towel. Place somewhere warm for an hour or until doubled in size.
Once the dough has risen, transfer it to a floured surface and roll out until about 1/2 inch thick. Using a 3 inch round cutter, or drinking glass, cut out 6 circles of dough. Alternatively, you can divide the dough evenly into 6 pieces and shape into english muffins.
Heat a cast iron skillet over low heat. Sprinkle a thin layer of cornmeal in the skillet. Add the dough to the skillet, cover with a lid, and cook for 6-8 minutes on each side, or until golden brown. Remove the english muffins from the skillet and let cool slightly. Serve warm with butter, jam, or honey. You can store these at room temp in an airtight container for 2-3 days.
