- Don’t let the ice cream melt too much or the muffins won’t rise well.
- Toss frozen blueberries in flour to prevent sinking.
- Stir gently, overmixing makes them dense.
- Best eaten fresh, but reheat in the oven to revive.
- Coarse sugar on top = crispy, golden muffin tops.
Ingredients
- 255 g vanilla ice cream slightly softened
- 130 g self-rising flour
- 100 g blueberries fresh or frozen
Optional:
- 1 tbsp coarse sugar for topping
Instructions
- Preheat the oven to 190 °C (375 °F). Line a 6-cup muffin tin or grease it lightly.
- Soften the ice cream by letting it sit at room temp for 5–10 minutes. It should be soft and scoopable like soft serve, not melted.
- Mix the batter: In a bowl, combine the softened ice cream and flour (plus cinnamon, lemon zest, and salt if using). Stir just until combined, don’t overmix.
- Add blueberries and gently fold them into the batter. If using frozen, toss them in a little flour first to keep them from sinking.
- Divide the batter evenly between muffin cups, filling each about ¾ full. Top with coarse sugar if using.
- Bake for 25 to 28 minutes, until the tops are golden and a toothpick comes out clean or with a few crumbs.
- Cool for 10 minutes in the pan, then transfer to a rack. Serve warm or at room temperature.