BLUEBERRY ENGLISH MUFFIN BREAD

In a large mixing bowl, combine 1 cup of warm water, 2 tsp yeast & 1 tbsp honey or maple syrup; Let stand for about 5 mins until foamy. 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. Add 2 tsp of corn starch and stir into blueberries until thickened. Let cool. Add 3 cups of flour, ½ tsp baking soda and 1 tsp salt to a separate bowl and stir to combine. Add to proofed yeast bowl along with blueberry mixture, stirring until a dough comes together. To avoid a dense dough, add warm water 1 tbsp at a time if dough is too dry or shaggy. You want a sticky dough to help create air bubbles. Grease a 9x5 pan with room temperature butter and sprinkle with corn meal. Transfer the sticky dough to your prepared pan and cover with cling wrap. Place in a warm, dry space (I use the oven with the light on) and let rise for 1-2 hours, until the dough is just above the lip of the pan. Bake at 400F for 22-27 minutes. Knock the bottom of the pan and it will sound hollow when it’s done. Allow it to cool for 15-20 minutes before tipping the pan over and releasing the loaf. Let cool entirely before slicing. Enjoy!