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