Orange-blueberry muffin top

I'm normally an on the run person in the morning. It takes forever to get me to crawl out of bed, and so for breakfast I want something I can grab real quick. Normally I just buy some breakfast bars, but I thought why not make my breakfast this week. So I went ahead and created these lovely muffin tops.

Ingredients
1 cup of fresh blueberries
1 1/2 cups of all purpose flour
12 tbs of butter, softened
3/4 cup of sugar
1 large egg
3/4 tsp of baking soda
1 orange
3/4 cup of buttermilk
1 cup of sifted powdered sugar

Directions
Preheat over to 425 and line baking sheets with parchment paper.

Combine blueberries and a tbs of flour, and set aside.
In a mixer with paddle attachment, cream butter and sugar.
Add and mix the egg.
Add the flour and baking soda until everything is combined.
Zest the orange and add the dough.
With the mixer on low slowly pour in buttermilk.
Once everything is together, add the blueberries and fold everything together.
Use a standard size ice cream scoop and scoop out dough on baking sheet.
Bake for 11 minutes, or until lightly brown.
While baking, combine the juice of the orange with the powdered sugar.
Drizzle glaze on baked muffin tops.

Changes I Made!
I don't have a stand alone mixer, so I used my handheld. Had to be very careful about adding in the buttermilk and flour, by adding a little at a time.
I also skipped the glaze because it added a sweetness level these muffins do not need.
I did swap out the blueberries for chocolate chips, and it came out amazing.

This recipe is from The Pioneer Woman: Come and Get It.

Comments

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