Quick Blueberry Muffins Recipe

Quick Blueberry Muffins Recipe photo by Taste of Home

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When you want a little something extra to serve with your main course, try these moist muffins. You'll be sure to get requests for seconds.

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Quick Blueberry Muffins Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

1 cup vanilla ice cream, softened
1 cup self-rising flour
1 cup fresh blueberries
1 tablespoon butter
2 tablespoons sugar

Directions

In a large bowl, combine ice cream and flour. Fold in blueberries. Spoon into six greased muffin cups.
Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 158 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 277 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Quick Blueberry Muffins in Country Woman March/April 1994, p37

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas