How to make Lemon Blueberry Sourdough English Muffins
Sourdough English Muffins are a fan favorite in our house and these Lemon Blueberry Sourdough English Muffins are the perfect flavor for Summer! They are sofy, chewy, and full of flavor. The PERFECT addition to any breakfast.
If you have not given homemade sourdough english muffins a try, I promise you it is 100% worth it! I have yet to meet someone who didn’t love english muffins and they are incredibly easy to make. Simply mix the dough, place it in the fridge overnight, then allow it to rise before cooking in a frying pan….yup, THAT’S IT!
These Lemon Blueberry Sourdough English Muffins are a simple enhancement to my tried and true Sourdough English Muffins, that completely transforms the flavor. Lemon zest and juicy blueberries bring a fresh and vibrant flavor to these soft muffins of sourdough heaven.
Make these Sourdough English Muffins in big batches and store them in the freezer for quick and easy breakfasts or snacks as you need! Enjoy toasted with butter, or slathered with homemade jam.
Tips for PErfect LEmon Blueberry Sourdough English Muffins
- Use an active sourdough starter that is at its peak! I recommend feeding your sourdough starter a 1:4:4 ratio to get a nice a strong starter. This means your starter will take anywhere from 8-12 hours after feeding it to reach its peak. You will know it is at its peak when the surface is flat and there are bubbles throughout.
- Swap out the water for milk as your liquid. Many English Muffin recipes are made with water and while that is fine, they have so much more flavor and tenderness if you use milk! The creamier, the better.
- Make sure you allow them to rest long enough after they have been shaped before you cook them. Because they don’t do a long proof on the counter like sourdough bread, you want to make sure that you give them ample time after the dough has been in the fridge to get nice and light and fluffy. I recommend anywhere 3-5 hours, again depending how warm your house is. My home sits around 19 degrees Celsius and I like to leave my English Muffins to rest for 4 or even 5 hours before cooking.
- Bake them for a few minutes after you cook them on the stove. While you can cook them completely on the stove, I find it easiest to cook them for about 6 minutes per side on the stove then transfer them to a baking sheet and allow them to finish cooking through in the oven. This ensure they aren’t gummy in the center while preventing them from getting too dark and brown on the outside.
Lemon Blueberry Sourdough English MuffinS Ingredients
Sourdough Starter– As mentioned above, you want to use a nice and active sourdough starter at its peak.
Milk– I always use milk instead of water for the liquid in my sourdough english muffins as this yeilds a more tneder and flavorful english muffin.
Butter– Salted or unsalted butter work in this recipe. I always opt for salted as I find it gives more flavor.
Honey– There is just a touch of honey in these english muffins to balance out the flavors and add a subtle sweetness.
Salt- Every sourdough recipe needs some salt! I like himilayan pink salt.
Flour– You can use an unbleached all purpose flour or bread flour for this recipe.
Blueberries– You an use fresh or frozen blueberries in this recipe but I do recommend using fresh if you can! Using frozen can add extra moisture to your dough, making it slippery and harder to work with.
Lemon Zest– Fresh lemon zest is what gives these sourdough english muffins their subtle lemon flavor.
The Steps
1.Start by mixing together the milk, sourdough starter, melted butter and honey in a medium sized bowl until bubbly.
2. Next, add in the flour, and salt. Mix until well combined and there are no dry spots remaining. Fold in the chocolate lemon zest and blueberries.
3. Cover the bowl of dough and allow it to rest at room temperature for about 1 hour, then place it in the fridge for 8-36 hours. Make sure to cover it with plastic wrap so it doesn’t dry out in the fridge.
4. The day you want to cook them, remove the dough from the fridge and dump it onto the counter.
5. Next, cut the dough into 12-15 equal sized pieces. Take each piece, one at a time and pinch the bottom of the dough together forming a ball shape. Gently roll the ball on the counter with the palm of your hand until its fairly smooth.
6. Repeat this with each dough ball and then place them on a baking sheet lined with parchment paper and sprinkled with a generous dusting of cornmeal.
7. Cover the tray with a tea towel and allow the English Muffins to rest at room temperature for 2-5 hours.
8. Once the English Muffins have puffed up and are nice and soft looking, its time to cook them. Preheat your oven to 350F and heat a cast iron skillet over medium low heat.
9. Add the muffins in the heated pan. Cook for 6-7 minutes on each side, until they are a nice light golden color. Place them all back on the baking sheet and bake in the oven for bout 10 more minutes.
10. Remove from the oven and allow the English Muffins to cool for 20 minutes before slicing and enjoying!
If you give this recipe a try, leave a comment or recipe review below!
Find some of my other favorite Sourdough English Muffin recipes below:
https://cmbarndominium.com/heavenly-double-chocolate-sourdough-english-muffins/
https://cmbarndominium.com/soft-fluffy-jalepeno-cheddar-sourdough-english-muffins/
Soft and fluffy Sourdough English Muffins with a subtle hint of lemon, studded with juicy blueberries. These are the perfect English Muffins to enjoy all Summer long! *This recipe can be made with fresh or frozen blueberries, however I do find fresh the best as they don't add extra liquid into your dough. * Start with the zest of 1 lemon and if you are wanting a less subtle lemon flavor, add in the zest from a second lemon. *These Lemon Blueberry Sourdough English Muffins can be stored in the freezer for up to 2 months. 
Lemon Blueberry Sourdough English Muffins
Ingredients
Instructions
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