Strawberry Cream Muffins

Strawberry Cream Muffins

Prep Time


Cook Time

20 minutes



These muffins are light, fluffy and packed with the flavor of sun-ripened strawberries, thanks to BLUE BUNNY® Double Strawberry Ice Cream. Serve them for Sunday brunch, for afternoon tea or just for fun.

Recipe courtesy of Blue Bunny®.


  • 4 cups BLUE BUNNY® Double Strawberry Ice Cream
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup white sugar
  • 1-3/4 cups all-purpose flour
  • Muffin tin
  • 8 muffin paper liners
  • 2 glass bowls


  • 1 Preheat oven to 350°F. Place 8 muffin paper liners in muffin tin.
  • 2 In a small bowl, combine oil, softened ice cream, and egg. Beat lightly.
  • 3 In a separate bowl, sift flour, salt, baking powder and sugar. Add wet ingredients to dry ingredients and mix well.
  • 4 Fill muffin cups and bake at 350°F for 20 minutes or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.


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