Blueberry Muffins with Ice Cream

45 12 servings, 1 filled muffin (100 g) each
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12 servings, 1 filled muffin (100 g) each

Dress up a classic blueberry muffin recipe with vanilla ice cream and blueberry syrup. Our Blueberry Muffins with Ice Cream recipe is the perfect dessert recipe to accompany a summer meal.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine flour, 3/4 cup sugar, baking powder and salt in large bowl. Beat cream cheese with mixer in separate bowl until blended. Add eggs, milk and butter; stir until combined. Add dry ingredients; stir just until moistened. Fold in blueberries (batter will be lumpy).
  • Spoon into 12 paper-lined muffin cups. Sprinkle with remaining sugar; bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. before removing from pan.
  • Cut out centres of cooled cupcakes. Fill with ice cream and drizzle with blueberry syrup just before serving. Arrange cut out centre on top.

Special Extra

Sprinkle each blueberry muffin with icing sugar.


  • 12 servings, 1 filled muffin (100 g) each

Nutritional Information

Serving Size 12 servings, 1 filled muffin (100 g) each
Calories 270
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 60mg
Sodium 200mg
Carbohydrate 41g
Dietary fibre 1g
Sugars 24g
Protein 5g
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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