Blueberry Vanilla Ice Cream Muffins
- by Scott the Cooking Badly Guy
This is a great recipe to make with kids, the batter is safe to eat raw and it makes a pretty good muffin too.
Servings: 12 muffins
Preparation time: 10 minutes
- 1-1/2 cup self rising flour
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon
- 1-1/2 cups blueberries (fresh or frozen)
- 1-1/2 cups vanilla ice cream (melted)
In a large mixing bowl stir together the self rising flour, granulated sugar and cinnamon. If you don't have self rising flour substitute 1-1/2 cups all purpose flour, 1-1/2 tsp baking powder and 1/2 tsp salt.
Mix in the blueberries so each is coated with the flour mixture. This helps to keep them from clumping in the batter and also lets you mix less (a good thing, too much mixing makes the muffins tough).
To melt the ice cream heat it in a microwave on high for 1 minute, stirring at least once. Pour the melted ice cream over the flour and blueberries.
Mix until just combined so no dry flour is visible.
Place batter by spoonful into a well greased muffin pan or one with 2-1/2" muffin cups in place. Fill to about 3/4 full, you should have just enough batter to make a dozen muffins.
It's better to let the batter warm to room temperature before placing the pan in the oven. This is especially important if you used frozen blueberries. One trick is to wait to turn on the oven until the pan is filled. The batter will warm up as the oven is pre-heating. Don't worry if you skip this step though, usually I (or my helpers) can't wait and the muffins turn out fine anyway.
Bake at 375 for 25-30 minutes checking with a toothpick for doneness.
Cool then serve, leftovers will keep several days covered or refrigerated.