Blueberry Ice Cream Muffins

These Blueberry Ice Cream Muffins are just plain delicious. They’re packed with juicy blueberries, soft and creamy in the center, and topped with a crunchy oatmeal streusel that really brings the flavors to life. This is one of those recipes that feels a little magical because it’s so easy, but tastes like you worked way harder than you did.

They’re perfect for brunch, bake sales, or just because you found ice cream in your freezer and felt inspired. Keep this one bookmarked. Everyone loves them.

Why You’ll Love This Recipe

• They’re moist and tender without being heavy.
• The blueberries burst with flavor.
• The streusel adds the perfect crunch.
• They’re easy, fun, and a little unexpected.

Ingredients

Muffins

• frozen custard
• self rising flour
• fresh blueberries
• lemon juice
• powdered sugar

Streusel Topping

• oatmeal
• butter
• brown sugar
• all purpose flour

Directions

1. Rinse the blueberries in a colander under cool running water and set aside to drain.
2. Place the frozen custard in a large bowl and allow it to soften. Stir until smooth and creamy.
3. Add the self rising flour and stir just until blended.
4. Fold in the blueberries, lemon juice, and powdered sugar until well combined.
5. Grease and flour a jumbo muffin tin. Divide the batter evenly between the muffin cups.
6. In a separate bowl, mix the oatmeal, butter, brown sugar, and flour until crumbly. Sprinkle the streusel evenly over the muffin batter.
7. Bake at 375°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool on a wire rack before serving.

Substitutions and Variations

• No frozen custard? Regular vanilla ice cream works just fine for these blueberry ice cream muffins. Let it soften first so it mixes easily.
• Frozen blueberries can be used if needed. Don’t thaw them first. Just fold them in gently.
• Want extra flavor? Add lemon zest or a splash of vanilla extract to the batter.
• Not into oatmeal streusel? Swap the oats for chopped pecans or walnuts.

Equipment

• Large mixing bowl
• Medium mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Jumbo muffin tin
• Wire cooling rack

Storage

Store muffins in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days.

To freeze, wrap muffins individually and place in a freezer safe container. Freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.

Similar Recipes

• One Bowl Blueberry Muffins
• Copycat Starbucks Blueberry Muffins
• One Bowl Blueberry Banana Bread
• Bisquick Blueberry Lemon Scones

Print

Blueberry Ice Cream Muffins

These blueberry ice cream muffins are soft, moist, and bursting with fresh blueberries. Made with frozen custard and topped with a crunchy oatmeal streusel, they’re an easy and delicious treat everyone will love.

Course Breakfast

Cuisine American

Keyword Blueberry Ice Cream Muffins

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6 Servings

Ingredients

• Ingredients:
• 3 cups frozen custard softened
• 2 cups self rising flour
• 1 cup fresh blueberries
• 2 tablespoons lemon juice
• 1½ cups powdered sugar
• Streusel Topping
• 1 cup oatmeal
• 4 tablespoons butter softened
• ½ cup brown sugar
• ¼ cup all purpose flour

Instructions

1. Rinse blueberries and set aside to drain.
2. Soften frozen custard in a large bowl and stir until smooth.
3. Add self rising flour and mix until combined.
4. Fold in blueberries, lemon juice, and powdered sugar.
5. Grease and flour a jumbo muffin tin and divide batter evenly.
6. Mix streusel ingredients until crumbly and sprinkle over batter.
7. Bake at 375°F for 30 to 35 minutes or until a toothpick comes out clean.
8. Cool on a wire rack before serving.

Recipe Notes

• Regular vanilla ice cream can be substituted for frozen custard.
• Standard muffin tins may be used with reduced bake time.

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