Local blueberries are coming into season, so it’s the perfect time to bake some easy and delicious blueberry muffins with your kids. These can be eaten warm, right out of the oven, or filled with a scoop of delicious blueberry ice cream for an extra special treat. I use frozen blueberries in the ice cream mixture to get the pretty purple, but you can also use fresh berries when they are in season.
Yield: 12 muffins
For the Crumb Topping:
- 1/2 cup brown sugar
- 1⁄3 cup all-purpose flour
- 1/4 cup room temperature butter, cut into cubes
- 1 and 1/2 teaspoons ground cinnamon
For the Muffins:
- Paper muffin liners (optional)
- 11/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄3 cup vegetable oil
- 1 egg
- 1⁄3 cup milk
- 1/2 cups fresh blueberries, in season (or frozen, semi-thawed)
For the Ice Cream Filling:
- 1 cup vanilla ice cream (your favorite brand)
- 3/4 cup frozen blueberries, semi-thawed (or fresh, but your mixture will not have the same intense purple color)
Preheat oven to 400°. Grease muffin cups or line with paper muffin liners.
Mash together sugar, flour, butter and cinnamon. Set aside.
Combine flour, sugar, salt and baking powder in a bowl. Set aside. Place vegetable oil into a 1-cup measuring cup. Add the egg and enough milk to fill to the 1-cup mark. Pour the liquid ingredients into the dry ingredients and gently stir until just mixed. Do not over stir. Fold in the blueberries. Fill the muffin cups about 3/4 full with the mixture and sprinkle with crumb topping. Bake 20 minutes until the tops are golden and firm.
While the muffins are baking, make the ice cream filling.
Ice Cream Filling:
Place 1 cup of ice cream in a bowl with the blueberries and mash together with a fork or potato masher (this is a fun job for the kids). The ice cream should turn purple and will have melted slightly. Place the mixture in the freezer to re-harden while the muffins cool.
When muffins are cool, use a small spoon to scoop out a hole in the top of each muffin. Using a small ice cream scoop or spoon, place a scoop of the ice cream filling in the center of the muffin. Serve immediately or assemble and hold in the freezer until ready to serve.