These 3-ingredient blueberry muffins count on ice cream for dampness, richness and sweetness, and are as enjoyable to make as they are to take in. The addition of lemon zest and turbinado sugar is optional (and technically tends to make them five-component muffins), but they elevate the conclude consequence. We most well-liked the muffins made with egg yolk-centered ice product (a.k.a. French custard) — the muffins had a far more tender crumb — but the yolk-cost-free (Philadelphia-type custard) is effective perfectly if you want to prevent eggs. This recipe can make 6 muffins, but it’s very easily doubled.
Storage Notes: The muffins are ideal the day they are manufactured, but can be saved in an airtight container at space temperature for up to 2 times. Reheat in a 350-diploma oven until finally warm.
Analyzed dimensions: 6 servings
Generous 1 1/3 cups (255 grams) vanilla ice product, such as Haagen Dazs model, softened (see Note)
1 cup (130 grams) self-rising flour or see relevant recipe
2 teaspoons finely grated lemon zest (optional)
3/4 cup (105 grams) fresh new blueberries
Turbinado sugar, for sprinkling (optional)
Place a rack in the center of the oven and preheat to 375 levels. Grease a muffin tin with nonstick cooking spray or line with muffin liners.
In a significant bowl, making use of a wooden spoon, soften the ice cream right up until it is the regularity of comfortable provide, then blend it with the flour and lemon zest, if making use of, until mainly included (couple of bits and bobs of flour is okay). Gently fold in the blueberries, doing work to distribute them evenly but attempting to not crush them. The batter will be very thick.
Part a scant 1/4 cup of the batter into every single nicely of the muffin tin and sprinkle the tops with the turbinado sugar, if employing. Bake for 30 to 33 minutes, or till the tops of the muffins are golden and domed and a tester inserted into the heart of the muffin comes out cleanse.
Transfer to a wire rack and let neat to heat or fully prior to unmolding. Consume warm or at place temperature.
Be aware: Make absolutely sure when you soften the ice cream, it is scoopable, but not starting to be ice product soup. Smooshing sound ice product with a wooden spoon will support obtain the suitable consistency.
We had success earning a gluten-free of charge version of these muffins working with Bob’s Purple Mill Gluten-No cost 1-to-1 Baking Flour. If building these muffins gluten-absolutely free, add 15 minutes of baking time and be confident to allow the muffins cool for at minimum 2 hrs before serving (this will help make them less gummy).
We did not like a vegan variation of these muffins built with dairy-free of charge ice cream the crumb fell aside and the texture was disappointing.
Tailored from social media influencer Barbara Costello (@brunchwithbabs on Instagram), who adapted it from a 1982 Southern Living Once-a-year Recipes cookbook.
Tested by Olga Massov.
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