In a medium bowl, mix ice cream and flour. Fold in blueberries. Spoon into six greased muffin cups. Bake at 375 for 20-25 minutes or until muffins test done. While hot, brush muffin tops with butter and sprinkle with sugar. Serve warm.
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.1mg||2 %|
|Sodium 237.6mg||8 %|
|Potassium 43mg||1 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 28.8g|
|Protein 2g||3 %|
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Calories per serving: 145
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