There’s something about waking up on a slow Sunday, sunlight filtering through the curtains just right, that makes you want to linger in the kitchen a little longer. This Blueberry Muffin Shortcake is exactly the kind of thing you reach for when the day feels like it deserves a sweet, little celebration without much fuss. The muffins come out tender and dotted with juicy blueberries, which balance perfectly with the cool, cloud-like whipped cream and fresh berries layered in between. It’s both comforting and a bit indulgent, like breakfast and dessert rolled into one.
I remember the first time I made these, the kitchen smelled warm and inviting, and I was juggling a few things at once—half-distracted by a text from a friend, the timer ticking somewhere between 18 and 20 minutes. The muffins rose just enough, but I wasn’t quite sure if I’d overbaked them until I took that first bite. That sweet crumb with bursts of blueberry juice and cream still makes me smile, even when my whipped cream peaks look a little messy (which happens more often than I’d like to admit). It’s that imperfect charm that keeps me coming back to this recipe.
Why You’ll Love It:
- The combination of warm, moist blueberry muffins with fresh whipped cream feels both nostalgic and fresh.
- It’s simple — and that’s kind of the point. No complicated steps, just pure flavor.
- Perfect for breakfast, brunch, or even a casual dessert when you want to impress without stress.
- Using muffins instead of traditional shortcake biscuits adds a tender sweetness that’s hard to resist.
- Best enjoyed immediately, but if you’re a little slow on assembly, the components hold up well separately for a day.
If you’re worried about timing or fancy techniques, don’t be. This recipe doesn’t require anything fancy—just your favorite muffin tin and a whisk or mixer for the cream. It’s forgiving, so even if your muffins aren’t perfectly uniform or your whipped cream isn’t stiff as you imagined, the flavors still shine through.
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Blueberry Muffin Shortcake
- Total Time: 35 minutes
- Yield: 6 1x
Description
A delightful twist on classic shortcake featuring moist blueberry muffins layered with fresh whipped cream and juicy blueberries for a perfect dessert or breakfast treat.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup unsalted butter, melted
1 large egg
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup fresh blueberries
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries, for topping
Instructions
Preheat the oven to 375°F (190°C). Line a muffin tin with 6 paper liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder.
In a separate bowl, whisk together the melted unsalted butter, egg, whole milk, and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Fold in 1 cup of fresh blueberries carefully to avoid breaking them.
Divide the batter evenly among the 6 muffin liners, filling each about 3/4 full.
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Remove muffins from the oven and let them cool completely on a wire rack.
While muffins cool, prepare the whipped cream by pouring the heavy whipping cream into a chilled mixing bowl.
Add powdered sugar and 1/2 teaspoon vanilla extract to the cream.
Whip the cream using a hand mixer or whisk until stiff peaks form.
Once muffins are cooled, slice each muffin in half horizontally.
To assemble, place the bottom half of a muffin on a serving plate, spoon a generous amount of whipped cream over it, then sprinkle with fresh blueberries.
Top with the muffin top half to create a shortcake.
Repeat with remaining muffins and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use a basic muffin tin and some paper liners, but if you don’t have those, greasing the tin well works fine too. When serving, this shortcake pairs wonderfully with a cup of tea or coffee, especially on those slow mornings when you want to savor every bite. You might try swapping the blueberries for raspberries or even a mix of berries, though I haven’t tested all combinations. For a lighter version, some whipped coconut cream could be fun to experiment with, but it won’t have quite the same richness. And if you’re feeling a little extra, drizzle a touch of honey or maple syrup over the cream before topping with the muffin cap.
FAQ:
Can I make the muffins ahead of time? Yes, they keep well at room temperature for a day or so, but for best results, assemble the shortcakes right before serving.
What if I don’t have fresh blueberries? Frozen blueberries can work, but thaw and drain them first to avoid soggy muffins.
Is it possible to use store-bought muffins? You could, but homemade muffins add that fresh, tender texture that really makes this dessert special.
How long can the assembled shortcakes be stored? It’s best to eat them the same day, but if needed, keep them refrigerated and covered for up to 24 hours.
If you’re craving a little sweetness that feels both familiar and new, give this Blueberry Muffin Shortcake a try. It’s the kind of recipe you come back to again and again—especially when the weekend calls for something just a bit extra.