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Blueberry Ice Cream Muffins

These easy Blueberry Ice Cream Muffins are one of the simplest homemade muffin recipes you’ll ever make! Made with just a handful of pantry staples and creamy frozen custard (or vanilla ice cream), these tender muffins bake up soft, fluffy, and packed with juicy blueberries. A buttery oatmeal streusel topping adds the perfect sweet crunch, making every bite irresistible.

Whether you’re looking for an easy breakfast, brunch recipe, or afternoon snack, these blueberry muffins come together quickly and are sure to become a family favorite.

Why You’ll Love These Blueberry Ice Cream Muffins

• Made with only a few simple ingredients
• Soft, moist, and fluffy every time
• Loaded with fresh blueberries
• Sweet buttery oatmeal streusel topping
• Perfect for breakfast, brunch, or dessert
• Easy recipe for beginner bakers

Ingredients

Muffins

• 3 cups frozen custard or vanilla ice cream, softened
• 2 cups self-rising flour
• 1 cup fresh blueberries
• 2 tablespoons fresh lemon juice
• 1 1/2 cups powdered sugar

Streusel Topping

• 1 cup old-fashioned oats
• 4 tablespoons butter, softened
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour

How to Make Blueberry Ice Cream Muffins

Step 1

Preheat your oven to 375°F. Grease and flour a jumbo muffin pan or line it with paper liners.

Step 2

Rinse the blueberries under cool water and gently pat them dry.

Step 3

Place the frozen custard or vanilla ice cream into a large mixing bowl and allow it to soften. Stir until smooth.

Step 4

Add the self-rising flour and mix until just combined.

Step 5

Fold in the blueberries, lemon juice, and powdered sugar until evenly incorporated.

Step 6

Divide the batter evenly between the prepared muffin cups.

Step 7

In a separate bowl, combine the oats, softened butter, brown sugar, and flour. Mix with a fork until a crumbly streusel forms.

Step 8

Sprinkle the streusel evenly over each muffin.

Step 9

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

Serve warm and enjoy!

Tips for the Best Muffins

• Don’t overmix the batter. Stir just until the flour disappears.
• Fresh blueberries work best, but frozen blueberries can also be used. Add them while still frozen to help prevent bleeding.
• Sprinkle a little coarse sugar over the streusel before baking for extra crunch.
• Store leftovers in an airtight container for up to 3 days.

Variations

• Add white chocolate chips for extra sweetness.
• Stir in a teaspoon of vanilla extract.
• Replace the blueberries with raspberries or chopped strawberries.
• Add a teaspoon of cinnamon to the streusel topping for warm bakery flavor.

Frequently Asked Questions

Can I use regular vanilla ice cream?

Yes! Vanilla ice cream works just as well as frozen custard in this recipe. Let it soften before mixing.

Can I freeze these muffins?

Absolutely. Once cooled completely, place them in a freezer-safe bag or container and freeze for up to 3 months.

Why does ice cream work in muffins?

Ice cream already contains milk, cream, sugar, and eggs, making it an easy shortcut ingredient that creates rich, moist muffins with very little effort.

More Blueberry Recipes You’ll Love

If you love baking with blueberries, be sure to try more of my favorite blueberry desserts, breakfast recipes, muffins, breads, and cobblers!