Quick Blueberry Ice-cream Muffins
Brighten up your mornings with blueberry muffins that can be made using this quick and easy recipe.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
ice cream
vanilla, softened |
|
| 1 | cup |
self-rising flour
self-rising |
|
| 1 | cup |
blueberries
fresh |
|
| 1 | tablespoon |
butter
or margarine, melted |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
ice cream
vanilla, softened |
|
| 237 | ml |
self-rising flour
self-rising |
|
| 237 | ml |
blueberries
fresh |
|
| 15 | ml |
butter
or margarine, melted |
|
| 3E+1 | ml |
sugar
|
|
Directions
In a medium bowl, mix ice cream and flour.
Fold in blueberries. Spoon into six greased muffin cups.
Bake at 375 for 20 to 25 minutes or until muffins test done.
While hot, brush muffin tops with butter and sprinkle with sugar.
Serve warm.
