Orange Blueberry Muffin Tops

Orange Blueberry Muffin Tops Recipe courtesy of Ree Drummond Total: 40 min Active: 15 min Yield: 12 muffin tops Level: Easy 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 

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.

Recipe Source: Ree Drummond, The Pioneer Woman


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