Orange Blueberry Muffin Tops

  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 muffin tops
Save Recipe


1 1/2 sticks (12 tablespoons) salted butter, softened

3/4 cup granulated sugar 

1 large egg 

1 1/2 cups all-purpose flour 

3/4 teaspoon baking soda 

3/4 cup buttermilk 

Zest of 1 orange plus 2 tablespoons orange juice

1 cup fresh blueberries 

1 cup confectioners' sugar 


  1. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
  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.
  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.
  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.
  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.
  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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Orange Mini Muffins

Blueberry Muffin Tops

Blueberry Muffins

Lemon Blueberry Muffins

Vegan Blueberry Muffins

Double Blueberry Muffins

Cranberry Orange Muffins

Pomegranate-Orange Muffins