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Blueberry Muffin Strawberry Shortcake Hybrid

A serving of blueberry muffin strawberry shortcake topped generously with macerated strawberries and whipped cream.
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A comforting fusion recipe combining the moist texture of a blueberry muffin with the fresh, sweet topping of a classic strawberry shortcake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar plus 2 tablespoons for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 2 cups fresh strawberries, sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar (for macerating berries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups. Sprinkle the tops of the batter with the remaining 2 tablespoons of granulated sugar.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. While muffins cool, prepare the strawberry topping. In a medium bowl, combine the sliced strawberries, lemon juice, and 1 tablespoon of granulated sugar. Let the berries sit for at least 15 minutes to macerate.
  9. Prepare the whipped cream. In a chilled bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
  10. To assemble the blueberry muffin shortcake, take a cooled muffin and slice it horizontally in half, like a biscuit.
  11. Place the bottom half on a plate. Spoon a generous amount of the macerated strawberries and their juices over the base.
  12. Top with a large dollop of fresh whipped cream. Place the top half of the muffin over the cream. Serve immediately.

Notes

  • For an extra moist blueberry muffin, you can substitute buttermilk for regular milk.
  • If using frozen blueberries, do not thaw them; toss them lightly in a teaspoon of flour before adding them to the batter to prevent sinking.
  • You can make the whipped cream ahead of time, but keep it refrigerated until you are ready to serve.

Nutrition

Find it online: https://cookingbycarla.com/blueberry-muffin-strawberry-shortcake/