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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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 Servings
Ingredients
- Ingredients:
- 3 cups frozen custard or ice cream of choice, softened 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
-
Rinse blueberries and set aside to drain.
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Soften frozen custard/ice cream in a large bowl and stir until smooth.
-
Add self rising flour and mix until combined.
-
Fold in blueberries, lemon juice, and powdered sugar.
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Grease and flour a jumbo muffin tin and divide batter evenly.
-
Mix streusel ingredients until crumbly and sprinkle over batter.
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Bake at 375°F for 30 to 35 minutes or until a toothpick comes out clean.
-
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.