Step 1

1 Position a rack in the middle of the oven and preheat to 375 degrees

Step 2

2 Grease a muffin tin with nonstick cooking spray or line with muffin liners

Step 3

3 In a large bowl, using a wooden spoon, soften the ice cream until it is the consistency of soft serve, then combine it with the flour and lemon zest, if using, until mostly incorporated (few bits and bobs of flour is okay)

Step 4

4 Gently fold in the blueberries, working to distribute them evenly but trying to not crush them

Step 5

5 The batter will be very thick

Step 6

6 Portion a scant 1/4 cup of the batter into each well of the muffin tin and sprinkle the tops with the turbinado sugar, if using

Step 7

7 Bake for 30 to 33 minutes, or until the tops of the muffins are golden and domed and a tester inserted into the center of the muffin comes out clean

Step 8

8 Transfer to a wire rack and let cool to warm or completely before unmolding

Step 9

9 Eat warm or at room temperature

Step 10

10 NOTE: Make sure when you soften the ice cream, it is scoopable, but not becoming ice cream soup

Step 11

11 Smooshing solid ice cream with a wooden spoon will help achieve the right consistency

Step 12

12 We had success making a gluten-free version of these muffins using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour

Step 13

13 If making these muffins gluten-free, add 15 minutes of baking time and be sure to let the muffins cool for at least 2 hours before serving (this helps make them less gummy)

Step 14

14 We did not like a vegan version of these muffins made with dairy-free ice cream; the crumb fell apart and the texture was disappointing