One-Two-Three Blueberry Muffins
by Sue Doeden on Mar 21, 2012
Make this blueberry muffins recipe topped with vanilla ice cream. Use fresh, thawed blueberries for the best taste. You can watch Sue prepare the dish in this clip from Lakeland Cooks!
- Servings
- 6 muffins
- Course
- Breakfast and Brunch
Ingredients
- 1 cup vanilla ice cream, softened
- 1 cup self-rising flour
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
Instructions
-
In a medium bowl, mix ice cream and flour.
-
Gently mix in blueberries. Spoon into six paper-lined muffin cups.
-
Sprinkle each muffin cup of batter with 1 teaspoon of sugar.
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Bake at 375 degrees for 25 to 30 minutes or until muffins test done with a wooden pick.
-
Remove from muffin tin and cool on wire rack.