Thomas’ Berry Shortcake English Muffins

Recipe - Price Rite of York

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.

$3.69$0.28/oz

2 1/2 cups blueberries

Blueberries , 1 pint

On Sale!

Add Blueberries , 1 pint to Favorites.Add Blueberries , 1 pint to Favorites.

$2.49 was $2.99$2.49/pt

1/2 cup sugar

Bowl & Basket Granulated Sugar, 4 lb

Add Bowl & Basket Granulated Sugar, 4 lb to Favorites.Add Bowl & Basket Granulated Sugar, 4 lb to Favorites.

$3.19$0.80/lb

1/2 tsp cinnamon

Bowl & Basket Cinnamon Sticks, 9 oz

Add Bowl & Basket Cinnamon Sticks, 9 oz to Favorites.Add Bowl & Basket Cinnamon Sticks, 9 oz to Favorites.

$7.49$0.83/oz

1 tbs cornstarch

Knorr Maizena Corn Starch, 14.1 oz

Add Knorr Maizena Corn Starch, 14.1 oz to Favorites.Add Knorr Maizena Corn Starch, 14.1 oz to Favorites.

$2.29$0.16/oz

1 tbs water

Bowl & Basket Purified Water, 16.9 fl oz, 24 count

Add Bowl & Basket Purified Water, 16.9 fl oz, 24 count to Favorites.Add Bowl & Basket Purified Water, 16.9 fl oz, 24 count to Favorites.

$3.29$0.01/fl oz

6 tbs butter

Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz

Add Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz to Favorites.Add Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz to Favorites.

$3.99$3.99/lb

1 cup heavy cream

Bowl & Basket Heavy Whipping Cream, one pint

Add Bowl & Basket Heavy Whipping Cream, one pint to Favorites.Add Bowl & Basket Heavy Whipping Cream, one pint to Favorites.

$2.79$2.79/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.