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.
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
- To make the blueberry sauce place the blueberries, granulated sugar and water in a small saucepan and bring to the boil
- Allow to boil until the blueberries have broken down and released their juices.
- Continue to simmer until the mixture reduces in volume and becomes thicker.
- Set aside to cool completely.
- Pre-heat the oven to 200C/180C Fan/400F
- Grease a 12 hole muffin tin.
- Melt the butter and allow to cool
- In a large bowl mix the flour, sugar, baking powder and salt together.
- In a separate bowl whisk the milk, butter, egg and vanilla extract together.
- Make a well in the flour mixture and pour the wet mixture into it.
- Mix until just combined, but do not over-mix.
- Spoon the blueberry mixture, equally, into the 12 holes of the muffin tin, spreading over the bottom.
- Spoon the muffin batter onto the top of the blueberry mixture.
- Bake in the oven for 15 to 20 minutes, until a skewer comes out clean(mine took 16 minutes)
- 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.