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Blueberry Muffin Shortcakes

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Blueberry Muffin Shortcakes
  • Prep 10 min
  • Total 1 hr 40 min
  • Servings 9
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Blueberry muffin mix stirs up into sweet and easy shortcakes.
Updated May 18, 2016

Ingredients

Steps

  • 1
    Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
  • 2
    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. Spread batter in pan. Sprinkle with coarse sugar.
  • 3
    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.
  • 4
    Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 4 cups of any combination of berries instead of the strawberries and blueberries.
  • tip 2
    Find coarse sugar in the food-decorating section of party stores or craft stores.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
Trans Fat
0g
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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