Upside Down Blueberry Muffin Recipe

Category: not set

Cuisine: not set

Ready in 1h
by SeriousEatsRecipes

Ingredients

12 ounces all-purpose flour such as Gold Medal (2 1/3 cup, spooned; 340g)

5 1/4 ounces plain or toasted sugar (3/4 cup 145g)

2 teaspoons baking powder

2 teaspoons lemon zest from 1 small lemon

1 teaspoon (4g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight, plus more for sprinkling

1/4 teaspoon baking soda

1/4 teaspoon ground coriander seed

1/8 teaspoon grated nutmeg

6 ounces unsalted butter (1 1/2 sticks 170g), cut into 1/2-inch cubes

5 ounces milk any percentage will do (about 1/2 cup plus 2 140g)

2 large eggs straight from the fridge (about 3 1/2 ounce 100g)

2 teaspoons (10g) vanilla extract

16 ounces fresh blueberries rinsed and dried (2 2/3 cups; 455g), see note for using frozen fruit

1 3/4 ounces sugar (1/4 cup 50g)

1 1/2 ounces lemon juice from 1 small lemon (about 3 tablespoons; about 45g)


Directions

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