This Saturday kicked off the first day of Summer and I, for one, couldn’t be more excited!
Summer means weekends at the beach, BBQ’s, 4th of July and deliciously festive food!
I decided to create these simple, festive dessert cups with one of my favorite All But Gluten products, their Blueberry Muffins.
They’re soft, sweet and totally scrumptious and have been a favorite among all of my friends, gluten free or not, ever since I began working with All But Gluten.
Since so many holiday desserts are not gluten free, I decided to take this opportunity to create a very simple, gluten free dessert that is both so delicious and so festive!
Who would have thought about turning muffins into dessert cups? Well, I did, and let me tell you, it was one of my best ideas ever!
- 6 All But Gluten Blueberry Muffins
- 2 cups vanilla ice cream
- ½ cup fresh strawberries (chopped)
- ¼ cup fresh blueberries
Slice the blueberry muffins in half, use a small spoon to hollow out the middle of each half of muffin.
*I put the blueberry muffin crumbs in a plastic bag, then sprinkled them over yogurt for breakfast. Yum!
Once all of the blueberry muffins have been turned into “dessert cups” start filling them with ice cream.
Top with the fresh fruit and serve immediately or place in the freezer until time to serve.
The soft, light texture of the blueberry muffins filled with cold, creamy ice cream, then topped with juicy, fresh berries is a winning combination!
I took them to a BBQ on Saturday and they were a huge hit. People loved that they were a nice, light dessert after lots of grubbing on meats and sides during the BBQ!
Pick up a package of All But Gluten Blueberry Muffins in the fresh, bakery section of your grocery store to make this recipe, then pick up another package, because you’ll definitely want some around for breakfast this week!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.