Mini Blueberry English Muffins

Blue is the color of the moment in Britain now.  The soft blue shade of Princess Kate’s polka dot dress and Prince William’s striped shirt celebrate the newest member of their family, George Alexander Louis.  These mini blueberry English Muffins are another reason to celebrate.  Slathered with lemon curd and studded with blueberries, these toasted little cuties are a burst of sunshine on any morning.

Mini Blueberry English Muffins

Makes 10 mini muffins.  

Ingredients:

1/2 cup whole  milk

1/2 cup water

2 tsp maple syrup

2 tsp white sugar

1 1/2 tsp instant yeast

1 tsp salt

2 Tbsp butter at room temperature

1 egg

2 1/4 cups bread flour

1/4 cup dried blueberries

non-stick spray

semolina flour for sprinkling

Equipment: 

stand mixer

flat griddle

English Muffin foil ring molds

Directions:

1.)  Place all ingredients except blueberries, non-stick spray, and semolina flour in stand mixer with dough hook attachment.  Mix for 5-7 minutes until the mixture comes together to form a sticky yet homogenous dough.

2.)  Cover the mixer bowl holding the dough with plastic wrap and let rise (proof) for 1 1/2 to 2 hours, or until doubled in volume.  Roughly cut dried blueberries and set aside.

3.)  After the rise, add the blueberries to the risen dough and mix in.

4.)  Heat griddle to 325 degrees F, or to medium heat.  Spray inner side of foil ring molds and griddle completely with non-stick spray.  Place ring molds on griddle and sprinkle base of each mold with semolina flour.

5.)  Fill each ring mold 2/3 full with the sticky dough.  Cook first side of muffin for 10-15 minutes.  As the muffins cook, the dough will rise to the top edge of the ring mold.  Use a flat rubber spatula sprayed with non-stick spray to level off the dough to the top edge of the ring mold.  Flip muffin to second side and griddle for another 10-15 minutes.

6.)  After second sides are cooked, snip top edge of foil molds and tear them off completely away from cooked muffins.  A sign that the muffins are fully cooked is that you can tear off the foil and not get any residual dough sticking to it.

7.)  After removing the foil, place muffins on their sides and griddle all around the sides.  When ready to serve, split with a fork and toast.

Step-by-Step Process:

Mix all ingredients except blueberries, semolina, and non-stick spray in stand mixer

Mixed dough before proofing.

Dried blueberries and semolina flour

Dough after proofing- light, sticky, and puffy

Mix in dried blueberries after proofing

Foil English Muffin ring molds

Semolina sprinkled at base of ring mold

Level off cooking dough with non-stick sprayed flat spatula.

Griddle top, bottom and sides of English Muffins

Fork split and well-toasted!

One thought on “Mini Blueberry English Muffins

  1. Pingback: EGGS BENEDICT…WITH LOVE FROM MEXICO by Radhika @ My Tryst with Baking (a guest post) | thenotsocreativecook

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