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.
- 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
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