Orange Blueberry Muffin Tops
- Level: Easy
- Yield: 12 muffin tops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 266
- Total Fat
- 12
- Saturated Fat
- 8
- Carbohydrates
- 37
- Dietary Fiber
- 1
- Sugar
- 25
- Protein
- 3
- Cholesterol
- 47
- Sodium
- 206
- Total: 40 min (includes cooling time)
- Active: 15 min
Ingredients
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
Directions
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
- 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.
- 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.
- Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
- 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.
- 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.