Blueberry Upside Down Muffins

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I saw a lovely video on Joyofbaking for Cranberry Upside Down Muffins, which looked very good indeed.  I am not a lover of cranberries as much as I am of blueberries.  So I thought I would try to make the same thing, but with blueberries instead.

Of course I had to adjust the recipe since blueberries are much sweeter than cranberries, and also have more liquid to them.  But having done that I was able to produce a very nice muffin.  Though I didn’t grease my muffin tin entirely uniformly, so the muffins rose a little unevenly.  But it didn’t matter too much as they look fine once they are turned out, upside down. 

The recipe is an easy one and delivers a very pleasing result.  So if you like muffins and blueberries this is a good recipe to try.

Blueberry Upside Down Muffins

Blueberry Upside Down Muffins – Video

For the blueberry sauce:

  • 300g fresh blueberries
  • 75g granulated sugar
  • 1 tbsp water

For the muffins:

  • 260g plain flour
  • 240 ml whole milk
  • 100g caster sugar
  • 1tsp vanilla extract
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 medium egg(large in USA), lightly beaten
  • 56g melted butter
  1. To make the blueberry sauce place the blueberries, granulated sugar and water in a small saucepan and bring to the boil
  2. Allow to boil until the blueberries have broken down and released their juices.
  3. Continue to simmer until the mixture reduces in volume and becomes thicker.
  4. Set aside to cool completely.
  5. Pre-heat the oven to 200C/180C Fan/400F
  6. Grease a 12 hole muffin tin.
  7. Melt the butter and allow to cool
  8. In a large bowl mix the flour, sugar, baking powder and salt together.
  9. In a separate bowl whisk the milk, butter, egg and vanilla extract together.
  10. Make a well in the flour mixture and pour the wet mixture into it.
  11. Mix until just combined, but do not over-mix.
  12. Spoon the blueberry mixture, equally, into the 12 holes of the muffin tin, spreading over the bottom.
  13. Spoon the muffin batter onto the top of the blueberry mixture.
  14. Bake in the oven for 15 to 20 minutes, until a skewer comes out clean(mine took 16 minutes)
  15. Allow the muffins to cool for one minute and then turn out, upside down, onto a wire rack, while they are still warm.  You need to do this after one minute to stop the sauce from setting and sticking to the muffin tin.

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