Ice Cream Blueberry Muffins
Experience a delightful twist on classic baked goods with Ice Cream Blueberry Muffins—a unique recipe that combines the creamy richness of melted vanilla ice cream with the bright, juicy burst of blueberries. These tender, moist muffins are incredibly easy to make, featuring a simple one-bowl wet ingredient mix and a gentle fold-in method to keep the blueberries perfectly intact. With just 15 minutes of prep time and a quick 20-minute bake, they deliver a luscious blend of flavors that make them perfect for breakfast, snack time, or dessert. Whether enjoyed warm from the oven or at room temperature, these muffins are a crowd-pleasing treat that combines nostalgia with creativity. Plus, they’re perfect for using up leftover ice cream in a cleverly delicious way!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Vanilla ice cream (melted)
- 0.5 cups Granulated sugar
- 2 large Eggs
- 1 cup Blueberries (fresh or frozen)
- 1 teaspoons Vanilla extract
- 1 tablespoon Unsalted butter (melted, for greasing the muffin tin or use muffin liners)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with melted butter or line it with muffin liners.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the melted ice cream, sugar, eggs, and vanilla extract. Whisk until smooth and well incorporated.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix as this can make the muffins dense.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are perfect for breakfast, snacks, or dessert!
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 357.6 g | 130% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 195.7 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 553 mg | 43% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
