• 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.

Storage

• Store in the fridge in an airtight container for up to 3 days or freeze for up to 1 month in zip-lock bags.