Blueberry Muffin Milkshake
A thick, indulgent milkshake combining fresh blueberries, creamy vanilla ice cream, and crumbled blueberry muffin for a dessert-like treat. Blended smooth with cold milk and topped with whipped cream and a muffin crumb crust, this shake tastes like a blueberry muffin in drinkable form.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 2 milkshakes (about 12 oz / 355 ml each)
Steps
Before you start
- If using store-bought muffins, prepare crumbs ahead of time
- Use cold milk straight from the refrigerator
- Make sure ice cream is soft enough to scoop but still frozen
Blend the shake base
- Add cold milk, vanilla ice cream, fresh blueberries, and half of the muffin crumbs (about ⅜ cup / 42 g) to a blender.
- If using honey, add it now.
- Blend on high speed for 45–60 seconds until smooth and thick.
- The mixture should pour easily but hold its shape slightly when moved.
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Ready when: Mixture is smooth, thick, and no ice chunks remain
Tip: Avoid over-blending or the shake becomes too thin and icy. Stop and check consistency at 45 seconds.
Prepare the rim
- Pour the remaining muffin crumbs (about ⅜ cup / 43 g) into a shallow bowl.
- Spread them in a thin, even layer.
- Pour a small amount of honey or milk into another shallow dish to use as a binding agent.
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Ready when: Crumbs are in a shallow bowl, ready for dipping
Tip: Use honey if available—it sticks better than milk and tastes more like muffin.
Rim the glasses
- Lightly dip the rim of each glass first into the honey or milk, then into the crumbs, rolling gently so the crumbs coat the edge without falling off.
- Set the rimmed glasses upright.
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Ready when: Rim is evenly coated with muffin crumbs
Tip: Work gently to avoid crumbs dropping inside the glass. A light touch gives the best presentation.
Pour and top
- Divide the blueberry shake between the two rimmed glasses, pouring slowly to avoid disturbing the crumb rim.
- Top each shake with a dollop of whipped cream (about 2 tablespoons / 30 ml per shake) if desired.
- Garnish with a small pinch of extra muffin crumbs on the whipped cream.
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Ready when: Shake is poured and topped, ready to serve immediately
Tip: Serve immediately so the shake stays thick and cold. Whipped cream melts quickly in a warm room.
Good to know
Tips
- For a thicker, frostier shake, use a few ice cubes instead of cold milk alone. Add 4–6 cubes to the blender, but this will dilute the shake slightly as they melt, so reduce milk to ¾ cup (180 ml).
- If blueberry muffins are homemade or very fresh, allow them to stale slightly (1–2 hours on the counter) so the crumbs hold together better and don't clump when wet.
- Layer the whipped cream over the rim rather than directly in the shake to keep the crumb coating crispy longer.
- To make a dairy-free version, substitute the milk with an unsweetened almond or cashew milk (1 cup / 240 ml) and use non-dairy vanilla ice cream; the result will be lighter but still satisfying.
Storage & reheating
Best enjoyed fresh. If you need to store, cover and refrigerate for up to 30 minutes, though the texture will become slightly thinner and ice will melt into the shake.
Substitutions
- vanilla ice cream → Blueberry ice cream. Use 2 cups (460 ml) of blueberry ice cream in place of vanilla for a deeper berry flavor; reduce fresh blueberries to ¾ cup (112 g) to avoid over-sweetening.
- blueberry muffin crumbs → Bran or corn muffin crumbs. Use the same amount (¾ cup / 85 g) for a different texture; the shake will taste more muffin-like but lose the blueberry-muffin identity.
- whole milk, cold → 2% milk or oat milk. Use 1 cup (240 ml) of 2% or oat milk; the shake will be slightly thinner with less creaminess.
- fresh blueberries → Frozen blueberries (thawed and drained) or blueberry jam. Use 1 cup (150 g) thawed frozen blueberries, or 3 tablespoons (45 g) blueberry jam mixed into the milk before blending. Frozen berries may result in a slightly grainier texture.
