Wild Blueberry Ice Cream Muffins
You may want to name your child in honour of the person who invented Wild Blueberry Ice Cream Muffinsbut since we don't know her or his name, may I suggest you with Barry.
- 1/2 cup of flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoon sugar
- one egg
- 2 tablespoons cooking oil
- 2 cups vanilla ice cream softened
- 1 cup of wild blueberries
Combine dry ingredients and add remaining ingredients except blueberries beat until smooth.
Fold in blueberries fill well-greased muffin tins ¾ full.
Bake at 425° F or 218° C for 20 to 25 minutes or until golden brown