These 3-Ingredient Blueberry Muffins are easy blueberry muffins, a fun and interesting TikTok food trend to try for foodies.
What Are 3-Ingredient Blueberry Muffins
This is a TikTok recipe where a pot of vanilla ice cream is melted and combined with self-rising flour and blueberries. It results in 3-ingredient muffins filled with blueberries with a dense and chewy texture.
This a very different texture from regular homemade blueberry muffins, but still very good and appreciated by kids.
How To Make 3 Ingredient Blueberry Muffins
As explained above, the authentic recipe found on social media use melted ice cream.
However, I wanted to create a healthier version of this recipe, so we decided to use vanilla Greek yogurt instead, which is pretty similar to melted ice cream.
Here are the ingredients you need to make 3-ingredient muffins.
- Vanilla Greek Yogurt – The sweeter, the better because the muffins don’t contain added sugar.
- Self-Rising Flour – If you want to use all-purpose flour, add baking powder to it. For 1 cup of all-purpose flour, add 1 teaspoon of baking powder.
- Frozen Blueberries
Place the yogurt in a large mixing bowl, whisk until creamy.
Now, add the flour and lemon zest for a boost of flavors if desired.
Stir until it forms a thick dough. It looks more like bagel dough than muffin batter. In fact, the batter is dense and sticky.
Fold in the blueberries and combine them with the flour mixture. Gently stir to just incorporate. It will be difficult to stir as the batter is super dense.
Bake the blueberry muffins in a 12-hole muffin pan and it took 30 to 33 minutes to bake through.
I highly recommend using 2 mini muffin pans of 12 to accelerate the baking time.
Preheat the oven to 350°F (180°C). Spray some oil in the muffin tin and avoid using paper liner.
In the picture below, I used paper liner, and even if you spray oil inside, this 3-ingredient muffin batter sticks to it and makes the muffins extremely hard to remove from the paper.
Use an ice cream scoop to scoop out muffin batter from the bowl into the pan.
For mini muffins, add 2 tablespoons of batter, and 1/4 cup for regular blueberry muffins.
Bake for 30 to 33 minutes for 12 regular blueberry muffins or 20 to 22 minutes for mini blueberry muffins.
Remove from the oven and transfer them to a wire rack to completely cool down before eating.
Taste And Texture
This 3-ingredient blueberry muffins are slightly sweet with a bagel like texture with a chewy center.
It’s definitely not the light and fluffy blueberry muffin recipe made with butter, milk, and eggs.
However, it’s a fun and easy recipe to get the kids in the kitchen.
I highly recommend adding some flavors to the batter to make it more interesting like:
- A few teaspoons of grated lemon Zest from untreated lemons
- 1 teaspoon of vanilla extract
- 1/3 cup of sugar – The yogurt doesn’t seems to sweeten the batter enough.
Key To Success
Follow the tips below to make these blueberry muffins great every time:
- Don’t use paper liner in the muffin case.
- Bake in a mini-muffin size for better texture.
- Don’t thin out the batter. It will look super thick and that’s normal.
- Be patient – The baking time is a bit longer than for regular muffins. The center always stays a bit moist, and that’s normal.
- Gluten-Free – We didn’t try the recipe with gluten-free flour, but it might work as well. However, all-purpose flour already makes dense muffins, so I gluten-free flour would makes the recipe extremely packed and gummy.
- Frozen Blueberries can be replaced with fresh blueberries. But the batter is very thick, so fold the fresh blueberries halfway very gently to incorporate them.
You can store blueberry muffins leftovers in a box at room temperature for up to 3 days.
It’s also possible to freeze them for up to one month. Take them out of the freezer and thaw them for a few hours in the fridge.
Frequently Asked Questions
Here are the answers to your most common questions about this recipe.
Can I Use Melted Ice Cream Instead Of Yogurt?
Yes, use the same amount as yogurt and let the ice cream melt at room temperature.
Don’t microwave the ice cream. Wait until it reaches a soft-serve consistency and incorporate it in the same way.
Why Are The Muffins Chewy And Gummy?
This recipe has a gummy texture it doesn’t make fluffy muffins.
Have you tried this easy 3-ingredient blueberry muffins? Feel free to share a comment or review below.
3-Ingredient Blueberry Muffins
- 1 ⅓ cup Vanilla Greek Yogurt or melted Vanilla Ice Cream – soft serve texture
- 1 cup Self-Rising Flour
- ¾ cup Blueberries
- 1 teaspoon Vanilla Extract
- ¼ cup Sugar
- 1 teaspoon Cinnamon
- Preheat the oven to 350°F (180°C). Grease a 12-hole muffin tray with oil. Don't add paper liners because these muffins tend to stick to the paper. Set aside.
- If you are using ice cream, let the ice cream melt by itself at room temperature until it looks like soft serve, not ultra liquid. Don't microwave.
- In a large mixing bowl, add the previous ice cream or vanilla yogurt. For yogurt, whisk a few seconds until smooth and creamy.
- Fold in the flour and start mixing with a silicone spatula, the batter is becoming thick very quickly more like bagel batter. Gently fold in blueberries halfway and keep stirring until combined.
- The batter should be sticky, thick like bread-bagel dough, and that's normal.
- Fill each greased muffin mold with 3 tablespoons of batter, not more, or they take ages to bake.
- Bake for 30-33 minutes until the muffins are golden brown and a pick inserted in the center of the muffins comes out clean.
- Store in the fridge in an airtight container for up to 3 days or freeze for up to 1 month in zip-lock bags.