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, .

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