3-Ingredient Blueberry Muffins – Vanilla Greek Yogurt or Melted Ice Cream – Self-Rising Flour – Blueberries
In a large mixing bowl, add the ice cream or vanilla yogurt. For yogurt, whisk a few seconds until smooth and creamy. Fold in the flour and combine the muffin batter with a spatula.
Incorporate the frozen blueberries gently. Since the batter is thick and gummy, you have to work gingerly to not break the blueberries.
Use a cookie or an ice cream scoop to transfer about 3 tablespoons of batter to a 12-hole muffin pan greased with oil. Do not use muffin cups.
Fill the muffin tray with the 3-Ingredient Blueberry Muffin Batter. If you use muffin cups, the batter will stick to them and be hard to unmold.
Bake the 3-Ingredient Blueberry Muffins for 30 to 33 minutes in an oven preheated to 350°F (180°C). Let them cool down before eating.