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Blueberry English Muffin Bread

Blueberry English Muffin Bread
With the classic crusty outside and the soft, chewy inside, this Blueberry English Muffin Bread is sweetened with maple syrup and is bursting with fresh blueberries and cinnamon! Soon to become your new morning favorite!
Yield 1 (9×5-inch) loaf
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Reviews

Ingredients

  • 1 1/2 cups bread flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 cup milk (warmed to 120-130°F)
  • 6 tablespoons maple syrup (or honey)
  • 3/4 cup fresh blueberries (washed and dried)
  • Cornmeal (for dusting pan)

Instructions

  • Lightly spray a 9×5-inch loaf pan with non-stick cooking spray. Sprinkle and coat bottom and sides of loaf pan with cornmeal.
  • In the bowl of a stand mixer, whisk together the flours, cinnamon, nutmeg, salt, baking soda, and yeast.
  • Fit mixer with a paddle attachment. With mixer on low, slowly add in warmed milk and maple syrup. Increase speed to medium, and beat until dough forms and pulls away from sides of bowl. Dough will be soft and sticky. Gently fold in blueberries.
  • Gently spread dough into prepared loaf pan. Cover with a clean towel and allow to rise in a warm, draft-free spot until doubled in size, about an hour. (This could take up to 1½-2 hours, depending on the temperature of your house.)
  • Preheat oven to 400°F. Bake for 25 minutes or until golden brown and internal temperature reaches 195-200°F. Allow bread to cool in pan for 10 minutes before removing to a wire rack to cool completely.

Notes

Recipe by A Kitchen Addiction.

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Review & Comments

Linda Wice | Reply

When using the mixer to create the dough, should we use the dough hook?

Red Star Yeast | Reply

Hi Linda – this is a wet dough, you can use the paddle attachment.
Happy baking!

Melissa Christiansen | Reply

Love the flavor of this bread! The crust on mine got very dark before it got to 195°. My oven temperature is accurate. Suggestions?

Red Star Yeast | Reply

Hi Melissa,
We’re glad you love the bread! Try placing a tented piece of foil over the bread the last 10 minutes of baking. Hope that helps!

Happy baking!

Colleen | Reply

For the blueberry english muffin bread, can I use frozen blueberries? Would I need to fo anything special before adding to batter?

Red Star Yeast | Reply

Hi Colleen,
Yes, you can use frozen blueberries – we suggest to rinse them a few times and pat dry before folding them into the dough.
Happy baking!
Carol

Leslie Barnett | Reply

What would be the best liquid to substitute for the milk? Almond milk? Water?

Red Star Yeast | Reply

Hi Leslie,
Either would work. The milk may give it a nice almond flavor. Let us know what you decide, and how it turns out!

Happy baking!
Carol

Mary L. | Reply

Can this recipe use frozen berries?

Red Star Yeast | Reply

Hi Mary,
Yes, you can use frozen blueberries – we suggest to rinse them a few times and pat dry before folding them into the dough.
Happy baking!
Carol

Dayna Payne | Reply

Could this recipe be made with AP flour instead of whole wheat?

Red Star Yeast | Reply

Hi Dayna,
Yes, you can use AP flour in place of the whole wheat flour in this recipe. You may need to adjust the amount of milk since WW flour absorbs more liquid than AP flour.
Happy baking!
Carol

Carolyn Cummings | Reply

Could this recipe be made in bread machine with dough setting? Thank you. Carolyn

Red Star Yeast | Reply

Hi Carolyn,
This is a no-knead recipe that yield more of a batter than a dough. I wouldn’t recommend using a bread machine for this recipe.

-Carol

Jane Mushenheim | Reply

5 stars
I think I will try to let it rise before putting it in the pan, a bit too dense w/o the rise 1st

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