Thomas’ Berry Shortcake English Muffins

Recipe - The Fairway Market Corporate

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.

$9.99

1/2 cup sugar

Domino Premium Pure Cane Granulated Sugar, 5.6 oz

Add Domino Premium Pure Cane Granulated Sugar, 5.6 oz to Favorites.Add Domino Premium Pure Cane Granulated Sugar, 5.6 oz to Favorites.

$7.49$2.14/lb

1/2 tsp cinnamon

4Pk Cinnamon Rolls With Cream Cheese Icing.

On Sale! Limit 4

Add 4Pk Cinnamon Rolls With Cream Cheese Icing. to Favorites.Add 4Pk Cinnamon Rolls With Cream Cheese Icing. to Favorites.

$6.99 was $7.99$0.33/oz

1 tbs cornstarch

Davis Corn Starch, 6.5 oz

Add Davis Corn Starch, 6.5 oz to Favorites.Add Davis Corn Starch, 6.5 oz to Favorites.

$3.49$0.54/oz

1 tbs water

Dasani Purified Water, 16.9 fl oz, 24 count

On Sale! Limit 4

Add Dasani Purified Water, 16.9 fl oz, 24 count to Favorites.Add Dasani Purified Water, 16.9 fl oz, 24 count to Favorites.

$5.50 was $7.99$0.01/fl oz

6 tbs butter

Kerrygold Unsalted Pure Irish Butter, 1 lb

Add Kerrygold Unsalted Pure Irish Butter, 1 lb to Favorites.Add Kerrygold Unsalted Pure Irish Butter, 1 lb to Favorites.

$9.99$0.62/oz

1 cup heavy cream

Ronnybrook Farm Dairy Heavy Cream

Add Ronnybrook Farm Dairy Heavy Cream to Favorites.Add Ronnybrook Farm Dairy Heavy Cream to Favorites.

$8.99$0.75/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.