BLUEBERRY ICE CREAM MUFFINS

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BLUEBERRY ICE CREAM MUFFINS

These Blueberry Ice Cream Muffins are just delicious!  They’re full of blueberries, and they’re bursting with flavor.  They’re moist, and creamy and then you get the crunchy oatmeal streussel topping, that just sets the flavors off.  Keep this one in your favorites, because everyone is sure to love them.

HERE’S WHAT YOU NEED:

3 cups of Frozen Custard

2 Cups of Self Rising Flour

1 cup of fresh Blueberries

2 Tablespoons of Lemon Juice

1 1/2 cups of Powdered Sugar

STREUSSEL TOPPING:

1 cup of Oatmeal

4 Tablespoons of Butter – softened

1/2 cup of Brown Sugar

1/4 cup of Flour

HERE’S WHAT YOU DO:

Rinse the Blueberries in a colander under cool running water, and set aside to drain. Place the Frozen Custard in a large bowl to soften, and stir until smooth.  Add the Self Rising Flour, and stir to blend.  Add the blueberries, lemon juice, and powdered sugar, and stir well.  Grease and flour a jumbo muffin tin, and fill each muffin space evenly with the batter.

In a separate bowl, add the Oatmeal, Butter, Brown Sugar, and Flour, and stir well to completely blend ingredients together, until crumbly.  Sprinkle the Crumbly Streussel topping evenly on the muffin batter.

Bake at 375 degrees for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean.  Remove from the oven to a wire rack to cool.  Serve, and Enjoy!