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!
- Servings: 12 mini-cakes
- Preparation time: 20 minutes
- Cooking time: 25 minutes
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
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
Pre-order
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!
