2 c. self-rising flour
1 egg
2 tbsp. oil
2 c. vanilla ice cream, softened
1 c. blueberries, optional

Combine flour, egg, oil and ice cream in a bowl, beating until smooth. Stir in blueberries. Fill well greased muffin cups 3/4 full. Bake at 425 degrees for 20 to 25 minutes or until brown.