Blueberry Muffin Shortcakes

Health score
4%
Blueberry Muffin Shortcakes
100 min.
9
367kcal

Suggestions


Indulge in the delightful fusion of flavors with our Blueberry Muffin Shortcakes, a dessert that promises to elevate any gathering or special occasion. This recipe combines the comforting taste of blueberry muffins with the freshness of strawberries and the lightness of whipped topping, creating a treat that is both satisfying and refreshing.

Imagine biting into a warm, golden-brown shortcake, bursting with juicy blueberries, and topped with a vibrant medley of strawberries. Each bite is a harmonious blend of sweetness and tartness, making it a perfect dessert for summer picnics, family gatherings, or simply a cozy night in. With a preparation time of just 100 minutes, you can easily whip up this crowd-pleaser that serves nine, ensuring there’s plenty to go around.

Not only is this dessert visually stunning, with its colorful layers and inviting presentation, but it also boasts a delightful texture that will leave your taste buds dancing. The combination of the moist muffin base and the creamy Cool Whip topping creates a luscious experience that is hard to resist. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding, making it a must-try for anyone looking to impress their guests or treat themselves to something special.

Ingredients

  • 16.9 oz corn muffin mix wild quick
  • 0.5 cup cream sour
  •  eggs 
  • 0.8 cup water 
  • tablespoons vegetable oil 
  • serving coarse salt white
  • cups strawberries sliced
  • cup blueberries fresh
  • 0.3 cup granulated sugar 
  • 1.5 cups cool whip frozen thawed

Equipment

  • bowl
  • frying pan
  • oven

Directions

  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.
  3. Spread batter in pan.
  4. Sprinkle with coarse sugar.
  5. 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.
  6. Cut shortcake into 9 squares; cut each square diagonally in half.
  7. Place 2 halves on each serving plate; top with berries and whipped topping.

Nutrition Facts

Calories367kcal
Protein5.88%
Fat35.85%
Carbs58.27%

Properties

Glycemic Index
16.68
Glycemic Load
7.06
Inflammation Score
-5
Nutrition Score
10.97782594743%

Flavonoids

Cyanidin
2.2mg
Petunidin
5.24mg
Delphinidin
5.98mg
Malvidin
11.12mg
Pelargonidin
11.93mg
Peonidin
3.36mg
Catechin
2.36mg
Epigallocatechin
0.48mg
Epicatechin
0.3mg
Epicatechin 3-gallate
0.07mg
Epigallocatechin 3-gallate
0.05mg
Naringenin
0.12mg
Luteolin
0.03mg
Kaempferol
0.51mg
Myricetin
0.23mg
Quercetin
1.79mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:366.76kcal
18.34%
Fat:14.82g
22.8%
Saturated Fat:4.15g
25.94%
Carbohydrates:54.2g
18.07%
Net Carbohydrates:49.33g
17.94%
Sugar:24.66g
27.4%
Cholesterol:28.79mg
9.6%
Sodium:478.06mg
20.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.47g
10.94%
Vitamin C:29.99mg
36.35%
Phosphorus:301.7mg
30.17%
Manganese:0.41mg
20.57%
Fiber:4.86g
19.46%
Vitamin B1:0.27mg
17.86%
Folate:67.2µg
16.8%
Vitamin B2:0.28mg
16.75%
Vitamin K:15.47µg
14.74%
Vitamin B3:2.09mg
10.47%
Iron:1.68mg
9.32%
Selenium:5.58µg
7.98%
Calcium:68.83mg
6.88%
Vitamin B6:0.13mg
6.41%
Magnesium:23.07mg
5.77%
Vitamin E:0.8mg
5.33%
Potassium:182.63mg
5.22%
Vitamin B12:0.3µg
5.05%
Vitamin B5:0.45mg
4.54%
Copper:0.09mg
4.48%
Vitamin A:203.74IU
4.07%
Zinc:0.54mg
3.62%