Yield: 6 servings
|1 cup||Vanilla ice cream, softened|
|1 cup||Self-rising flour|
|1 cup||Fresh blueberries|
|1 tablespoon||Butter or margarine, melted|
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 muffin tops with butter and sprinkle with sugar. Serve warm.