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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