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Thomas’ Berry Shortcake English MuffinsThomas’ Berry Shortcake English Muffins
Thomas’ Berry Shortcake English Muffins
Thomas’ Berry Shortcake English Muffins
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Recipe - Gourmet Garage Corporate
Thomas’BerryShortcakeEnglishMuffins.jpg
Thomas’ Berry Shortcake English Muffins
0
Servings6
0
Ingredients
6 Thomas'® Cinnamon Raisin English Muffins
2 1/2 cups blueberries
1/2 cup sugar
1/2 tsp cinnamon
1 tbs cornstarch
1 tbs water
6 tbs butter
1 cup heavy cream
Directions
  1. In pot over medium-high heat, add 2 cups blueberries, sugar, and cinnamon.
  2. Stir well and bring to boil for 5 minutes.
  3. In a bowl, whisk in 1 tbsp cornstarch with 1 tbsp water.
  4. Stir into the blueberry mixture to thicken. Add another ½ cup blueberries and cook for 3-4 minutes.
  5. Remove from heat and let cool.
  6. Split English Muffins with hands or a fork, spread each half with ½ tbsp butter and lightly toast.
  7. In a bowl, mix heavy cream with a hand mixer until peaks form.
  8. Spoon blueberry mixture over each English Muffin half and add a dollop of whipped cream to each.
  9. Top with another English Muffin piece and repeat with blueberry mixture and whipped cream.
  10. Add another English Muffin piece to complete stack and top with another dollop of whipped cream.

 

0 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
6 Thomas'® Cinnamon Raisin English Muffins
Thomas' Nooks & Crannies Cinnamon Raisin English Muffins, 6 count, 13 oz
Thomas' Nooks & Crannies Cinnamon Raisin English Muffins, 6 count, 13 oz
$5.29$0.41/oz
2 1/2 cups blueberries
Blueberries , 1 pint
Blueberries , 1 pint
$5.99$5.99/pt
1/2 cup sugar
Domino Premium Pure Cane Sugar Packets, 100 count, 12.35 oz
Domino Premium Pure Cane Sugar Packets, 100 count, 12.35 oz
$4.99$0.40/oz
1/2 tsp cinnamon
100% Organic Ground Cinnamon, 2.3 oz
100% Organic Ground Cinnamon, 2.3 oz
$1.87 avg/ea$0.81/oz
1 tbs cornstarch
Argo 100% Pure Corn Starch, 16 oz
Argo 100% Pure Corn Starch, 16 oz
$3.99$0.25/oz
1 tbs water
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
On Sale! Limit 4
$9.16 was $9.99$0.02/fl oz
6 tbs butter
Land O Lakes Salted Butter, 4 count, 1 lb
Land O Lakes Salted Butter, 4 count, 1 lb
$9.49$9.49/lb
1 cup heavy cream
Cream-O-Land Dairy Heavy Cream, 1 pint
Cream-O-Land Dairy Heavy Cream, 1 pint
$4.49$4.49/pt

Directions

  1. In pot over medium-high heat, add 2 cups blueberries, sugar, and cinnamon.
  2. Stir well and bring to boil for 5 minutes.
  3. In a bowl, whisk in 1 tbsp cornstarch with 1 tbsp water.
  4. Stir into the blueberry mixture to thicken. Add another ½ cup blueberries and cook for 3-4 minutes.
  5. Remove from heat and let cool.
  6. Split English Muffins with hands or a fork, spread each half with ½ tbsp butter and lightly toast.
  7. In a bowl, mix heavy cream with a hand mixer until peaks form.
  8. Spoon blueberry mixture over each English Muffin half and add a dollop of whipped cream to each.
  9. Top with another English Muffin piece and repeat with blueberry mixture and whipped cream.
  10. Add another English Muffin piece to complete stack and top with another dollop of whipped cream.