- 1 cup vanilla ice cream, softened
- 1 cup self-rising flour
- 1 cup fresh blueberries
- 1 tablespoon butter
- 2 tablespoons sugar
- 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.
Originally published as Quick Blueberry Muffins in Country Woman March/April 1994, p37
Reviews for Quick Blueberry Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review