I have been craving some fresh blueberries lately so I pulled out some that we picked at the Farm earlier this year from the freezer and looked for a recipe that was perfect for this dreary Halloween day. I love the taste of ALL things pumpkin so decided to change it up a bit with a Pumpkin-Blueberry muffin. A few things I love about this recipe – it makes about 20 large muffins (I love having leftovers to freeze!), the pumpkin keeps it moist and delicious and last but not least I love anything with a streusel topping! They were a hit with the whole family today, Emma goes crazy for anything blueberry and even Julian liked them since he doesn’t usually like pumpkin. Enjoy!
- 2 cups of vanilla ice cream (I like vanilla bean!)
- 1/2 cup of lowfat milk
- 1 teaspoon of peppermint extract
- Whipped Cream
- Chocolate Sauce
- Mix together in a blender and serve with whipped cream, chocolate sauce and/or cherries!