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Orange Blueberry Muffin Tops

Prep Time
40 min
Yields
12

Yields 12 muffin tops

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ingredients

1 ½
stick (12 tbsp) salted butter, softened
¾
cup granulated sugar
1
large egg
1 ½
cups all-purpose flour
¾
tsp baking soda
¾
cup buttermilk
Zest of 1 orange plus 2 tbsp orange juice
1
cup fresh blueberries
1
cup confectioners' sugar
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directions

Step 1

Preheat the oven to 425ºF. Line 2 baking sheets with parchment.

Step 2

Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.

Step 3

In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.

Step 4

Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.

Step 5

Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.

Step 6

In a small bowl, combine the confectioners’ sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.

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