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Ingredients
| blueberry muffin mix: 1 lb (and 2.25 oz) |
| sour cream: 1/2 cup |
| eggs: 1 |
| water: 3/4 cup |
| vegetable oil: 3 Tbl |
| strawberries (sliced): 3 cups |
| blueberries: 1 cup |
| granulated sugar: 1/3 cup |
| frozen whipped topping: 1 1/2 cups |
Blueberry Muffin Shortcakes
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
29 min -
Servings
9 serving(s)
Tags
- Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
- 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.
- Bake 25 to 29 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.
- Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.