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Blueberry Sourdough English Muffins (overnight recipe!)

Soft and fluffy sourdough blueberry English muffins bursting with sweet blueberries and subtle sourdough flavor, perfect for a homemade breakfast or brunch treat.

Prep Time 30 mins
Cook Time 20 mins
Resting time 10 hrs
Total Time 10 hrs 50 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: bluberry sourdough English muffins
Servings: muffins

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Equipment

  • Food scale
  • Mixing bowl
  • Bench/dough scraper
  • Large baking sheet
  • Parchment paper
  • Large skillet or cast iron

Ingredients

For the sweet levain (optional)

  • 15 grams active sourdough starter
  • 15 grams sugar
  • 40 grams water
  • 40 grams flour (all-purpose or bread flour)

The blueberry compote

  • 150 grams fresh or frozen blueberries
  • 12 grams suagar
  • 5 grams lemon juice

For the dough

  • 80 grams of sweet levain (from above or active sourdough starter)
  • 200 grams milk
  • 120 grams cooled blueberry compote
  • 42 grams honey or sugar
  • 5 grams vanilla extract
  • 40 grams avocado oil OR melted unsalted butter
  • 420 grams bread flour
  • 9 grams salt
  • 20 grams dried blueberries (no added sugar) (optional but adds extra blueberry flavor)
  • zest of 1 small lemon (optional but enhances blueberry flavor)
  • 1/4 cup cornmeal (for dusting the English muffins)
  • 1-2 tablespoons of butter (for frying the English muffins)

Instructions

Make the sweet levain

  1. In the morning mix together the sourdough starter, sugar, and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest until doubled in size (6-8 hours).

Make the blueberry lemon compote

  1. The blueberry compote can be prepared ahead of time and stored in the refrigerator until you’re ready to make the dough. Just be sure to let it come to room temperature before mixing it in.
  2. In a small saucepan, combine the blueberries, sugar, and lemon juice.
  3. Cook over medium heat until the berries burst and release their juices.
  4. Remove from heat and allow the compote to cool to room temperature.

Mix the dough

  1. **The dough can be mixed by hand or a stand mixer
  2. In the evening, (once the levain has doubled in size), combine the levain, milk, cooled blueberry compote, honey (or sugar), vanilla extract, and avocado oil (or melted butter). Stir to combine. Using cold milk is perfectly fine—it helps slow fermentation, making it ideal for a long overnight rise without the risk of overproofing.
  3. Next, add the flour, salt, and zest of lemon (if using) until a shaggy dough is formed. It will be sticky- this is normal
  4. Cover the bowl and let the dough rest for 20 to 30 minutes.

Add the dried blueberries and knead

  1. Lightly sprinkle a small handful of dried blueberries over the surface of the dough. Gently stretch one side of the dough upward and fold it over the center, just like performing a stretch and fold.
  2. Sprinkle a few more blueberries over the folded portion, then rotate the bowl and repeat the process with the remaining sides of the dough.
  3. Continue stretching, folding, and sprinkling until the blueberries are evenly distributed throughout the dough.
  4. Once complete work the dough into a rough ball and allow it to rest for 15-20 minutes.

  5. After it has rested gently knead it in the bowl or on a lightly floured surface for 5 minutes or until it comes together.

    Pro tip:To avoid overworking it or adding too much flour, let the dough rest for 10–15 minutes. This allows the gluten to relax, making it much easier to finish kneading afterward.

  6. Once the dough has come together, is smoother, and slightly tacky cover it in a buttered bowl and let it rest for 20-30 minutes.
  7. Perform 1 stretch and fold to the dough after it has rested, cover it, and let it rest overnight (8-10 hours) at room temperature (68-70 degrees F).

Shape the blueberry sourdough English muffins

  1. By morning, the dough should look domed, puffy, and well-risen.
  2. The next morning, line a large baking sheet with parchment paper and generously sprinkle it with cornmeal. Also, prepare a separate plate with cornmeal for coating the dough rounds.
  3. Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces (about 90 grams each).
  4. Gently shape each piece into a smooth ball by tucking the seams underneath and pulling the dough toward you to create surface tension. It is normal for the dough to be a little sticky use flour to assist with this.
  5. Dip both sides in cornmeal and set the muffins on the parchment paper lined pan space slightly apart. After shaping, gently pat the dough rounds slightly flatter to achieve the classic English muffin shape.
  6. Cover the dough with oiled plastic wrap or a dampened towel and let them rest until doubled in size (3-5 hours) depending on the temperature in your home.
  7. I love using these proofing bags for covering my large baking trays!
  8. Pro tip: Place the tray in the oven with the light turned on for gentle warmth.

Bake the blueberry sourdough English muffins

  1. The sourdough English muffins are ready to be baked once they are doubled in size, airy, and puffy. They should be very light and delicate to the touch. Don't rush this step! It's what gives the English muffins their classic nooks and crannies.
  2. Once the sourdough English muffins have finished their second rise, preheat the oven to 350 degrees F and heat a nonstick or cast iron skillet over low heat and add a tablespoon of butter.
  3. Working in batches of 3 or 4, gently transfer the muffins to the skillet (lightly oil a spatula for easy transferring) and cook for about 3 minutes on each side, or until lightly golden and set on the surface.
  4. Once the muffins are griddled, transfer them back to the parchment-lined sheet pan and bake for 12 to 15 minutes, or until fully cooked through. The internal temperature should reach 200–205°F (93–96°C) to ensure doneness.
  5. Allow the blueberry sourdough English muffins to cool completely before splitting open with a fork to reveal the light, airy crumb. If you slice the English muffins while they’re still warm, the crumb may appear dense and gummy.

Storage Instructions

  1. Allow blueberry English muffins to cool completely before storing. For short-term storage, keep them in an airtight container at room temperature for up to 2 days.
  2. For the best long-term freshness, freeze the muffins in a zip-top bag or airtight container. To reheat, simply toast them straight from frozen—this preserves their texture and flavor beautifully, just like they were freshly made.

Notes

Baker's schedule: Make the sweet levain in the morning, mix the dough in the evening and allow it to rest overnight (8-10 hours) at room temperature (68-70 degrees F). Shape the English muffins the following morning, allow to rest until doubled in size (3-5 hours) and bake.

Need more time? After the first rise, the sourdough English muffin dough can be refrigerated for up to 24 hours for added flexibility and flavor development.

Do I have to use a sweet levain? No. A regular 100% hydration sourdough starter works perfectly. Just make sure it’s active, bubbly, and at its peak when you mix the dough. Keep in mind, it may produce a slightly more tangy flavor.

Can I use all-purpose flour instead of bread flour? Bread flour yields the best results, but if you're using all-purpose flour, reduce the milk by 20 grams to account for lower absorption.

Have a question? Be sure to check out the troubleshooting section in this article for helpful tips and answers.

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