Thomas’ Berry Shortcake English Muffins
Recipe - The Fresh Grocer - Corporate
Thomas’ Berry Shortcake English Muffins
0
Servings6
0Ingredients
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
- In pot over medium-high heat, add 2 cups blueberries, sugar, and cinnamon.
- Stir well and bring to boil for 5 minutes.
- In a bowl, whisk in 1 tbsp cornstarch with 1 tbsp water.
- Stir into the blueberry mixture to thicken. Add another ½ cup blueberries and cook for 3-4 minutes.
- Remove from heat and let cool.
- Split English Muffins with hands or a fork, spread each half with ½ tbsp butter and lightly toast.
- In a bowl, mix heavy cream with a hand mixer until peaks form.
- Spoon blueberry mixture over each English Muffin half and add a dollop of whipped cream to each.
- Top with another English Muffin piece and repeat with blueberry mixture and whipped cream.
- 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
Thomas' Nooks & Crannies Cinnamon Raisin English Muffins, 6 count, 13 oz, 13 Ounce
On Sale!
$2.99 was $5.29$0.23/oz
Fruitist Jumbo Blueberries, 9.8 oz, 9.8 Ounce
$5.99$0.61/oz
Domino Premium Pure Cane Granulated Sugar, 12 oz, 12 Ounce
$1.39$0.12/oz
8 Pack Cinnamon Rolls, 28 Ounce
$9.99$0.36/oz
Davis Corn Starch, 6.5 oz, 6.5 Ounce
$2.49$0.38/oz
Dasani Purified Water, 16.9 fl oz, 24 count, 405.6 Fluid ounce
$6.99$0.02/fl oz
I Can't Believe It's Not Butter! Salted 79% Plant-Based Oil Spread, 4 count, 16 oz, 16 Ounce
$4.69$0.29/oz
Farmland Fresh Dairies Heavy Cream, 1 pint, 16 Fluid ounce
On Sale!
$3.99 was $4.99$0.25/fl oz
Directions
- In pot over medium-high heat, add 2 cups blueberries, sugar, and cinnamon.
- Stir well and bring to boil for 5 minutes.
- In a bowl, whisk in 1 tbsp cornstarch with 1 tbsp water.
- Stir into the blueberry mixture to thicken. Add another ½ cup blueberries and cook for 3-4 minutes.
- Remove from heat and let cool.
- Split English Muffins with hands or a fork, spread each half with ½ tbsp butter and lightly toast.
- In a bowl, mix heavy cream with a hand mixer until peaks form.
- Spoon blueberry mixture over each English Muffin half and add a dollop of whipped cream to each.
- Top with another English Muffin piece and repeat with blueberry mixture and whipped cream.
- Add another English Muffin piece to complete stack and top with another dollop of whipped cream.