Blueberry Muffin Shortcake for 12

Instructions:

1. Preheat oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate medium bowl, beat the egg, milk, oil, and vanilla until combined.
3. Pour the wet ingredients into the dry, folding gently with a spatula until just combined; gently fold in the blueberries.
4. Divide the batter evenly among 12 lined muffin cups and bake for 20–25 minutes until the tops are light mahogany-gold and a toothpick comes out clean.
5. Allow muffins to cool completely on a wire rack.
6. Toss sliced strawberries with 2 tbsp sugar and lemon juice; let sit for 15 minutes to macerate.
7. Beat chilled heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form.
8. Slice each cooled blueberry muffin in half horizontally. Place a spoonful of strawberries on the bottom half, dollop whipped cream on top, and crown with the muffin top.