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A happy child enjoying a muffin

Name: Quick Blueberry Ice-cream Muffins

Summary: These fluffy, moist muffins are made with melted ice-cream and bursting blueberries, delivering a creamy, rich flavor with minimal prep time. Perfect for quick breakfasts, snacks, or a unique dessert twist!
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Prep Time 10 minutes
Cook Time 20 minutes
10 minutes
Total Time 40 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1½ cups 190g all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup vanilla ice-cream melted
  • 2 tablespoons melted butter or oil
  • 1 cup fresh or frozen blueberries
  • ½ teaspoon vanilla extract optional
  • 1 –2 tablespoons sugar optional, based on ice-cream sweetness

Equipment

  • Equipment:
  • Mixing bowl
  • Whisk or spoon
  • Muffin tin
  • Paper liners
  • Measuring cups & spoons
  • Ice-cream scoop or spoon

Method
 

  1. Instructions:
  2. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  3. Melt the ice-cream gently and let it cool slightly.
  4. In a large bowl, combine flour, baking powder, and salt.
  5. Pour in melted ice-cream, melted butter, and vanilla extract. Mix gently until just combined.
  6. If using sugar, stir it in now.
  7. Lightly coat blueberries with a spoonful of flour, then gently fold them into the batter.
  8. Divide batter evenly into muffin cups, filling each about ¾ full.
  9. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  10. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
  11. Enjoy warm or cold!

Notes

Notes:
Do not overmix the batter — this helps keep the muffins light and fluffy.
Use wild blueberries for more intense flavor and better distribution.
Ice-cream should be high-quality and full-fat for best results.
For vegan version: Use dairy-free ice-cream and replace butter with coconut oil.