Discover a tasty Blueberry Muffins recipe. Our Blueberry Muffins recipe with ice cream is the perfect dessert recipe to accompany a summer meal.
What You Need
Original recipe yields 12 servings
2 cups flour
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 tsp. CALUMET Baking Powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/4 cup butter, melted
1/2 cup milk
1-1/2 cups fresh or frozen blueberries
1-1/2 cups vanilla ice cream
1/4 cup blueberry syrup
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Let's Make It
Heat oven to 375ºF.
Combine flour, 3/4 cup sugar and baking powder in medium bowl; set aside. Microwave cream cheese in large microwaveable bowl on HIGH 30 sec. or just until softened. Whisk in butter, milk and eggs until blended. Add dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.
Spoon into 12 paper-lined muffin cups; sprinkle with remaining sugar.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove from pan to wire racks; cool completely.
Cut out centers of cooled muffins just before serving; set cutouts aside. Fill muffins with ice cream; drizzle with blueberry syrup. Cover with muffin cutouts.
With their built-in portion control, these luscious muffins make great treats.
Sprinkle lightly with powdered sugar before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.