Thomas’ Berry Shortcake English Muffins

Recipe - Dearborn Market

Servings6

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

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

Servings

Shop Ingredients

Makes 6 servings

6 Thomas'® Cinnamon Raisin English Muffins

Thomas' Nooks & Crannies Cinnamon Raisin English Muffins, 6 count, 13 oz

Add Thomas' Nooks & Crannies Cinnamon Raisin English Muffins, 6 count, 13 oz to Favorites.Add Thomas' Nooks & Crannies Cinnamon Raisin English Muffins, 6 count, 13 oz to Favorites.

$5.49$0.42/oz

2 1/2 cups blueberries

Fruitist Jumbo Blueberries, 9.8 oz

Add Fruitist Jumbo Blueberries, 9.8 oz to Favorites.Add Fruitist Jumbo Blueberries, 9.8 oz to Favorites.

$6.99

1/2 cup sugar

Sugar in the Raw Turbinado Cane Sugar, 64 oz

Add Sugar in the Raw Turbinado Cane Sugar, 64 oz to Favorites.Add Sugar in the Raw Turbinado Cane Sugar, 64 oz to Favorites.

$9.99$2.50/lb

1/2 tsp cinnamon

Pepperidge Farm Swirl Cinnamon Bread, 16 oz

Add Pepperidge Farm Swirl Cinnamon Bread, 16 oz to Favorites.Add Pepperidge Farm Swirl Cinnamon Bread, 16 oz to Favorites.

$3.99$0.25/oz

1 tbs cornstarch

Argo 100% Pure Corn Starch, 16 oz

Add Argo 100% Pure Corn Starch, 16 oz to Favorites.Add Argo 100% Pure Corn Starch, 16 oz to Favorites.

$2.99$0.19/oz

1 tbs water

Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count

Add Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count to Favorites.Add Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count to Favorites.

$7.49$0.02/fl oz

6 tbs butter

Breakstone's Salted Whipped Butter, 8 oz

On Sale!

Add Breakstone's Salted Whipped Butter, 8 oz to Favorites.Add Breakstone's Salted Whipped Butter, 8 oz to Favorites.

$3.15 was $3.99$0.39/oz

1 cup heavy cream

Cream-O-Land Heavy Cream, 1 quart

Add Cream-O-Land Heavy Cream, 1 quart to Favorites.Add Cream-O-Land Heavy Cream, 1 quart to Favorites.

$7.99$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.