Blueberry Ice Cream Muffins

2 cups self-rising flour
1 egg
2 tablespoons oil
2 cups vanilla ice cream, softened
1 cup blueberries

Preheat oven to 425 degrees F.

Combine flour, egg, oil and ice cream in bowl; beat until smooth. Stir in blueberries. Fill well-greased muffin cups 3/4 full. Bake for 20 to 25 minutes or until brown.

Makes 6 to 8 servings.

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