ice cream blueberry muffins
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- Dessert
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pint | Vanilla ice cream; softened |
| 2 cups | Self-rising flour |
| 3 tablespoons | Sugar |
| ½ teaspoon | Cinnamon |
| 1½ cup | Blueberries; rinsed, drained |
Combine ice cream and flour, stirring until batter is smooth and thick.
Mix sugar with cinnamon; set aside 1 tablespoon. Sprinkle remaining mixture over batter. Gently fold in blueberries.
Fill greased or paper-lined muffin cups ⅔ full with batter. Sprinkle with reserved cinnamon-sugar mixture.
Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.
FROM NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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