Ingredients:
2 cups vanilla ice cream, softened ( 1 pint)
2 cups sifted self-rising flour
3 tablespoons sugar
1/2 teaspoon cinnamon
1 1/2 cups blueberries, rinsed and drained
Directions:
Combine ice cream and flour; stir until batter is smooth and thick.
Mix sugar and cinnamon, set aside 1 tablespoon.
Sprinkle remaining mixture over batter.
Gently fold in blueberries.
Fill greased or paper lined muffin cups 2/3 full.
Sprinkle with reserved sugar-cinnamon mixture.
Bake in 400F oven for 20-25 minutes.
Servings: 12
Time preparation: 15 min.
Time total: 40 min.