Blueberry English Muffins

1: In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey or maple syrup; let stand for about 5 mins until foamy.

2: While your yeast is proofing, prepare the blueberries. In a small saucepan, heat 2 cups of blueberries over stovetop with 1 tbsp maple syrup. Once simmering, turn off heat and gently mash berries with a fork or spoon to release juices. Let cool.

3: Add flour and blueberries to the large bowl with your proofed yeast, stirring until a shaggy dough forms.

4: Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky.

5: Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.

6: Divide dough into 8 equal pieces and roll into a ball.

7: Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.

8: Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of cornmeal before pan frying for 1-2 minutes each side, until a golden brown crust forms.

9: Reduce heat to medium low if they are cooking too quickly.

10: Bake at 350 F for 10 minutes to ensure they are cooked all the way through.

11: Allow to cool some before slicing and serving.