Slice each blueberry muffin in half horizontally to create a top and bottom half.
In a large mixing bowl, combine the cold heavy whipping cream, granulated sugar, and vanilla extract.
Using a hand mixer or whisk, beat the cream mixture until stiff peaks form, about 3-5 minutes.
Place the bottom halves of the blueberry muffins on serving plates.
Spoon a generous amount of whipped cream over each muffin bottom.
Scatter fresh blueberries evenly over the whipped cream.
Place the muffin tops over the blueberries to form a shortcake.
Add a dollop of whipped cream on top of each muffin top.
Sprinkle the powdered sugar over the assembled shortcakes for a decorative finish.
Serve immediately and enjoy.