| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 12 muffin tops |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 266 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 3 g |
| Cholesterol | 47 mg |
| Sodium | 206 mg |
Reviews
These were a big hit with the fam!!!
These turned out great!! Next time I will use lemon instead of orange. Lemon seems to pair better with blueberries.
Cookies receipt for shortbread cookies
Made the recipe as written, although tasty, my muffins tops spread all over the pan, not sure if I will make again
Can I use frozen berries?
If I don’t want to use orange juice, do I need to replace it with water, or can I omit completely? Thanks!!
I love the soft texture and the orange and blueberry flavors are wonderful together. Will definitely make these again!
Super easy to make and turned out delicious! Shared some with family and they all loved them as well! Will definitely make again!
I made these and used lemon instead because I had lots of lemons, no oranges. I experimented with a regular sheet pan and I actually have a muffin top pan. Both worked but I liked the muffin top pan the most because it made more uniform muffin-tops. Measuring out 1/4 of the batter onto the pan is important for even cooking and uniformity. These are so delicious that you don’t even that to do the glaze. You could dust them with powder sugar if you wanted. These are a keeper. Thanks Ree!
Made these and I must have made a mistake as they spread off the baking sheet. They looked so good when Ree made them. I’ll have to try again sometime.