Thomas’ Berry Shortcake English Muffins
Recipe - Gourmet Garage of West 66th
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
$5.29$0.41/oz
Blueberries , 1 pint
On Sale! Limit 4
$6.49 was $6.99$6.49/pt
Domino Premium Pure Cane Granulated Sugar 4 lb
$6.99$1.75/lb
Siggi's Vanilla & Cinnamon Lowfat Yogurt, 5.3 oz
$2.29$0.43/oz
Argo 100% Pure Corn Starch, 16 oz
$2.99$0.19/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$9.99$0.42 each
Kerrygold Pure Irish Butter, 8 oz
$4.99$0.62/oz
Horizon Organic Heavy Whipping Cream, 1 pint
$10.99$10.99/pt
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.