These three-ingredient blueberry muffins rely on ice cream for moisture, richness and sweetness, and are as fun to make as they are to eat. The addition of lemon zest and turbinado sugar is optional (and technically makes them five-ingredient muffins), but they elevate the end result. We preferred the muffins made with egg yolk-based ice cream (a.k.a. French custard) — the muffins had a more tender crumb — but the yolk-free (Philadelphia-style custard) works well if you need to avoid eggs. This recipe makes 6 muffins, but it's easily doubled.
Storage Notes: The muffins are best the day they’re made, but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350-degree oven until warm.
Servings:
6
Tested size: 6 servings
Ingredients
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Generous 1 1/3 cups (255 grams) vanilla ice cream, such as Haagen Dazs brand, softened (see NOTE)
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1 cup (130 grams) self-rising flour or see related recipe
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2 teaspoons finely grated lemon zest (optional)
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3/4 cup (105 grams) fresh blueberries
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Turbinado sugar, for sprinkling (optional)
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Directions
Position a rack in the middle of the oven and preheat to 375 degrees. Grease a muffin tin with nonstick cooking spray or line with muffin liners.
In a large bowl, using a wooden spoon, soften the ice cream until it is the consistency of soft serve, then combine it with the flour and lemon zest, if using, until mostly incorporated (few bits and bobs of flour is okay). Gently fold in the blueberries, working to distribute them evenly but trying to not crush them. The batter will be very thick.
Portion a scant 1/4 cup of the batter into each well of the muffin tin and sprinkle the tops with the turbinado sugar, if using. Bake for 30 to 33 minutes, or until the tops of the muffins are golden and domed and a tester inserted into the center of the muffin comes out clean.
Transfer to a wire rack and let cool to warm or completely before unmolding. Eat warm or at room temperature.
NOTE: Make sure when you soften the ice cream, it is scoopable, but not becoming ice cream soup. Smooshing solid ice cream with a wooden spoon will help achieve the right consistency.
We had success making a gluten-free version of these muffins using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. If making these muffins gluten-free, add 15 minutes of baking time and be sure to let the muffins cool for at least 2 hours before serving (this helps make them less gummy).
We did not like a vegan version of these muffins made with dairy-free ice cream; the crumb fell apart and the texture was disappointing.
Recipe Source
Adapted from social media influencer Barbara Costello (@brunchwithbabs on Instagram), who adapted it from a 1982 Southern Living Annual Recipes cookbook.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
3-Ingredient Blueberry Muffins - The Washington Post
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