Monday, October 12, 2009

BLUEBERRY ICE CREAM MUFFINS

1 cup vanilla ice cream
1 cup self-rising flour
1 cup fresh blueberries

Combine the ice cream and flour, stirring just until moistened. Fold in blueberries. Spoon batter into paper-lined muffin pans, filling each 2/3s full. Bake at 350 degrees for 20 to 25 minutes.

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