Blueberry Upside-Down Muffins
I thought there was a lack of dessert on my site, so I thought I’d offer you a kind of blueberry muffin, but in upside-down style, with a bit more of a cake texture.
The combination of blueberries and lemon has already proved its worth, so feel free to go big on the zest as a garnish!
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- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Servings: 12 mini-cakes
Ingredients
Muffins
- 2 cups (280 g) flour
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 cup (115 g) melted dairy-free margarine
- 3/4 cup (180 ml) canned coconut milk, well stirred
- 2 eggs
- 1/2 cup (105 g) sugar
- 2 teaspoons (10 ml) vanilla
Blueberry filling
- 1/4 cup (50 g) dairy-free margarine
- 1/4 cup (50 g) sugar
- 1 1/2 (225 g) frozen blueberries
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Preparation
Muffins
- Place rack in center of oven preheated to 350°F. Grease the cavities of a muffin tin.
- In a large bowl, combine flour, baking powder, baking soda and salt. Reserve.
- In a separate bowl, using an electric mixer, beat lemon zest and juice, margarine, coconut milk, eggs, sugar and vanilla until smooth. Fold in the dry ingredients with a spatula.
- Place 1 tsp.
(5 ml) margarine, 1 tsp.
(5 ml) sugar and 2 tbsp.
tablespoons (30 ml) blueberries. - 5. Divide muffin mixture among muffin cups.
Bake for 25 minutes, or until the tip of a knife inserted in the center of a muffin comes out clean.
Serve with lemon zest if desired!
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