Preheat oven to 400F.

If using frozen blueberries, measure out 1 cup and place in a bowl. Microwave the blueberries for 20-30 seconds until thawed. Discard any juice.

Line a 12-cavity muffin tin with paper liners and place on a baking sheet. Set aside.

Melt butter in microwave in 30 second intervals, stirring until smooth. Set aside to cool slightly.

Zest and juice your oranges.

In a large bowl, whisk together the flour, granulated sugar, baking powder, 1tbsp orange zest, baking soda, salt, and nutmeg until combined.

In a medium bowl, whisk together the melted butter, yogurt, orange juice, and egg.

Pour wet ingredients into dry, then mix with a spatula until just combined. Batter will be relatively and sticky, almost like biscuit dough.

Take ¾ of the blueberries and fold them quickly into the batter with short, swift strokes.

Scoop the batter into the lined muffin tins; you should have exactly enough batter to fill each cavity to the top.

Gently smooth out the batter and nestle the remaining blueberries into the tops of the unbaked muffins.

Bake orange blueberry muffins at 400F for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out dry.

While the muffins are baking, make the glaze (see below). You'll want it ready for when the muffins come out of the oven.

Remove muffin tin to a wire rack and let cool 5 minutes. Then, use a toothpick to poke 8-10 holes through the top of each muffin. Spoon the orange glaze over the top of each warm muffin and let it sink into the muffin.

Let muffins continue to cool in the tin for another 20 minutes, then carefully remove muffins to a wire rack to finish cooling.

Whisk together the confectioner’s sugar and 3 tbsp of orange juice. You’re looking for a drippy texture. Grate in some fresh nutmeg to taste (optional) and stir to combine.