Blueberry Vanilla Muffins

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#84033

Did your kids let the ice cream melt again on the kitchen counter? If so, don't worry. We've got a recipe for that! Turn your vanilla soup into delectable muffins. Create your batter, throw in some fresh blueberries, and lemon zest and you have a yummy treat.

serves/makes:

ready in:
30-60 minutes

ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 pint vanilla ice cream, melted
2 eggs, beaten
1/4 cup butter, melted and cooled
1 cup fresh blueberries or thawed frozen blueberries, drained
1/8 teaspoon fresh lemon zest

directions

Preheat the oven to 350 degrees F. Grease a muffin tin.

Combine the flour, baking powder, salt, and sugar in a bowl.

In another bowl, combine the ice cream, eggs, and melted butter.

Stir the ice cream mixture into the flour mixture and mix until the flour is just barely moistened (do not over mix).

Fold in the blueberries and lemon zest.

Pour the blueberry vanilla batter into the prepared muffin tin. Place the muffins in the oven and bake at 350 degrees F for 40 minutes or until the muffins test done with a toothpick.

Remove the blueberry muffins from the oven and let cool in the tin for 5 minutes then remove the muffins to a wire rack to cool completely.

Store the muffins in an airtight container.