1 c. softened vanilla ice cream
1 c. self-rising flour
1 c. fresh blueberries
1 Tbsp. butter
2 Tbsp. sugar
Mix ice cream and flour; fold in blueberries. Spoon into six greased
muffin cups. Bake at 375 degrees for 20 to 25 minutes. While hot, brush
tops of muffins with butter; sprinkle with sugar.
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