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Bread & Breakfast

Orange-glazed blueberry muffins



The recipe that inspired these breakfast muffins was labeled as “baked donuts.” Since I don’t have donut baking pans, I improvised by using something quite-similar — mini-tube pans. However, after eating one of these baked goodies, I couldn’t bring myself to call them donuts. They simply aren’t. Cooking something in the shape of a donut doesn’t make it so. A donut, essentially, is a yeast-raised bread. These are muffins, and they so wonderfully illustrate that crucial difference between muffins and cupcakes — that muffins are quick breads while cupcakes are small cakes, irrespective of the presence of icing, frosting or glaze.

Orange-glazed blueberry muffins |

The yield and baking time will depend on the pan you use. If you use a donut pan, you’ll probably get a dozen pieces and the baking time will be reduced to 10 minutes. Like I said, I used mini-tube pans and I was able to fill only four holes — just right for me, Speedy, Sam and Alex.

Based on a Wilton recipe found via Preventionrd.

Orange-glazed blueberry muffins

Orange-glazed blueberry muffins

Print Pin
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Author: CASA Veneracion


  • 1 cup cake flour (see notes after the recipe)
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • a big pinch of salt
  • zest of one small orange
  • 2 tablespoons butter melted
  • 1/3 cup milk (I used non-fat)
  • 1 egg
  • 1/3 cup blueberries

For the glaze:

  • 1/2 cup powdered sugar
  • 1 teaspoon orange juice
  • 1 teaspoon milk
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  • Preheat the oven to 400F.
  • If your baking pan is not non-stick, lightly brush the holes with oil or melted butter (I don’t use oil in aerosol cans).
  • In a bowl, sift together the flour, sugar, baking powder and salt. Stir in the orange zest.
  • Make a well in the center of the dry ingredients and pour in the melted butter, milk and egg. Stir just until moistened, about 10 strokes. Overmixing yields tough and rubbery muffins.
  • Fold in the blueberries.
  • Spoon the mixture into the holes of the pan, filling each hole halfway.
  • Bake at 400F for 12 minutes.
  • Cool in the pan for about five minutes.
  • Place a rack on a tray. Move the muffins to the rack.
  • Meanwhile, make the glaze by stirring together the confectioner’s sugar, milk and orange juice until thick but pourable. Using a spoon, drizzle over the still warm muffins, allowing the excess to drip off into the pan.


Question: Can I substitute all-purpose flour?
Answer: No.
Nice answer: No, but you can easily make cake flour by putting 1 tbsp. of corn starch in a one-sup measure and topping it with all-purpose flour to make a cup of cake flour.
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Orange-glazed blueberry muffins