VERIFIED BY Taste of Home Test Kitchen
- 1 cup vanilla ice cream, softened
- 1 cup self-rising flour
- 1 cup fresh blueberries
- 1 tablespoon butter or margarine
- 2 tablespoons sugar
- In a medium bowl, mix ice cream and flour. Fold in blueberries. Spoon into six greased muffin cups. Bake at 375° for 20-25 minutes or until muffins test done. While hot, brush muffins 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