Linda in MO posted 06-02-99
QUICK BLUEBERRY MUFFINS
1 cup vanilla ice cream, softened
1 cup self-rising flour
1 cup fresh blueberries
1 Tablespoon butter or margarine, melted
2 Tablespoons sugar
Preheat oven to 375.
In a medium bowl, mix ice cream and flour. Fold in blueberries. Spoon into 6 greased muffin cups.
Bake for 20 to 25 minutes or until muffins test done.
While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm.
Notes: I'm not sure if frozen blueberries would work in this recipe, but that's what I usually use in my muffins.
SELF RISING FLOUR SUBSTITUTE:
Put 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt in a measuring cup and fill the rest up with all-purpose flour.
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