Orange Blueberry Muffin Tops

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

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