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Blueberry Muffin Meets Strawberry Shortcake Fusion Dessert

Close-up of a single blueberry muffin strawberry shortcake hybrid topped with fresh strawberries and whipped cream.
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A unique summer dessert combining the tender crumb of a blueberry muffin with the fresh, sweet topping of classic strawberry shortcake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 quart fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1/4 cup powdered sugar (for topping)
  • 1 cup heavy whipping cream

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, egg, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix 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.
  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 the muffins cool, prepare the strawberries. In a medium bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar. Let them sit for at least 15 minutes to macerate and release juices.
  9. Prepare the whipped cream. In a chilled bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
  10. To serve, place a cooled blueberry muffin on a plate. Top generously with the macerated strawberries and a large dollop of fresh vanilla whipped cream. Serve immediately for the best flavor.

Notes

  • If using frozen blueberries, do not thaw them first; toss them directly into the batter.
  • For an extra shortcake flavor, you can lightly brush the tops of the warm muffins with melted butter before topping.
  • This recipe makes a perfect summer berry fusion baking treat.

Nutrition

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