Breakfast, Muffins, Vegetarian

blueberry upside-down muffins

I found this recipe on Pinterest and decided to try it for Saturday breakfast. It didn’t turn out as pretty as the picture (of course!) but they were pretty tasty!

what you’ll need:

  • for topping:
    • 1 1/2 cups blueberries
    • 3/4 cups sugar
    • 1 Tbsp. water or lemon juice
  • for batter:
    • 2 cups all purpose flour
    • 1/2 cup sugar
    • 1 Tbsp. baking powder
    • 1 tsp. salt
    • 1 cup milk
    • 4 Tbsp. melted butter
    • 1 egg
    • 1 tsp. vanilla extract

 how you’ll do it:

  • preheat oven to 400*
  • spray muffin tin with nonstick spray and place in oven to get warm
mix blueberries, sugar, and lemon juice or water in a pot on medium heat
continue mixing until blueberries pop, about 10 minutes. set aside to cool

 in a mixing bowl, combine flour, sugar, salt, and baking powder

remove muffin tin and add blueberry mix

in a small bowl, combine melted butter, egg, milk, and vanilla
combine butter and flour mixture. don’t over-stir

top blueberry mix with batter

bake for about 10-14 minutes, until a toothpick comes out clean

like I said, maybe not so pretty, but still pretty tasty!

Side note:

  • I think preheating the pan was a bad idea, as the nonstick spray I used kind of cooked itself, and I’m pretty sure that’s why the blueberry topping did in fact stick to the pan
  • Also, I used 1 cup all-purpose flour and 1 cup whole wheat
  • If the blueberries don’t seem to be popping, don’t be afraid to help them along 🙂
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