In a medium bowl, mix ice cream and flour. Gently mix in blueberries. Spoon into six paper-lined muffin cups. Sprinkle each muffin cup of batter with 1 teaspoon of sugar. Bake at 375 degrees for 25 to 30 minutes or until muffins test done with a wooden pick. Remove from muffin tin and cool on wire rack. Makes 6 muffins.
Pack the frozen vanilla ice cream into the measuring cup, and then transfer to mixing bowl to soften.
I like to add a little flavor to the muffins by adding half teaspoon of grated lemon zest to the batter. A little nutmeg or cinnamon mixed into the sugar topping is also good.
If using frozen blueberries, mix them into the batter while they are still frozen. Thawed blueberries will be soft and juicy, making your muffin batter blue.
Self-rising flour has baking powder and salt added. It makes baked goods lighter and fluffier. If you don’t have self-rising flour, add 2 teaspoons baking powder to 3 cups of all-purpose flour. If the recipe does not include salt, add 1/4 teaspoon salt to the flour-baking powder mixture.