Blueberry Muffin Shortcakes

Name: Blueberry Muffin Shortcakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 9
Cuisine: Global
Ingredients: 237 milliliters fresh blueberries; 1 box (1 lb 2.25 oz) Betty Crocker® wild blueberry muffin mix; 1 egg; 79 milliliters granulated sugar; 118 milliliters sour cream; 710 milliliters sliced strawberries; 3 Tbsps vegetable oil; 177 milliliters water; 355 milliliters frozen (thawed) whipped topping

Blueberry Muffin Shortcakes might be just the dessert you are searching for. One serving contains 265 calories, 4g of protein, and 13g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 9. Only Head to the store and pick up cream, strawberries, whipped topping, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Oven

Frying Pan

Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter.

Ingredients you will need

Blueberries

Muffin Mix

Sour Cream

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Spread batter in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Sprinkle with coarse sugar.

Ingredients you will need

Coarse Sugar

Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup granulated sugar. Refrigerate until ready to serve.

Ingredients you will need

Granulated Sugar

Strawberries