Ice cream blueberry muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Vanilla ice cream; softened |
| 2 | cups | Self-rising flour |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Cinnamon |
| 1½ | cup | Blueberries; rinsed, drained |
Directions
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, .