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+ servings

Blueberry Muffin Strawberry Shortcake

A delightful fusion of blueberry muffins and strawberry shortcake, perfect for a sweet treat or dessert.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 350

Ingredients
  

Blueberry Muffins
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 cup fresh blueberries or frozen
Strawberry Shortcake Topping
  • 2 cups fresh strawberries sliced
  • 1/4 cup sugar for macerating
  • 1 cup heavy cream for whipping
  • 2 tbsp powdered sugar for whipped cream
  • 1 tsp vanilla extract

Method
 

Prepare Blueberry Muffins
  1. Preheat the oven to 375°F (190°C) and grease the muffin tin.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together milk, vegetable oil, and egg.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries.
  5. Spoon the batter into the prepared muffin tin and bake for 20-25 minutes until golden brown.
  6. Remove from the oven and let cool on a cooling rack.
Prepare Strawberry Shortcake Topping
  1. In a bowl, combine sliced strawberries and sugar. Let sit for 15 minutes to macerate.
  2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Dessert
  1. Cut the cooled blueberry muffins in half horizontally.
  2. Layer the bottom half with macerated strawberries and a dollop of whipped cream.
  3. Top with the muffin top and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

For best results, use fresh ingredients and serve immediately after assembling.

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