Upside-Down Blueberry Muffin Recipe

Name: Upside-Down Blueberry Muffin Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 12
Ingredients: For the Batter:; 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; 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 tablespoons; 140g); 2 large eggs, straight from the fridge (about 3 1/2 ounce; 100g); 2 teaspoons (10g) vanilla extract; For the Topping:; 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); Salt, to taste

Prep 5m

Cook 45m

Total 50m

This upside-down blueberry muffin recipe features a light and fluffy batter with a hint of lemon and spice, topped with fresh blueberries and a lemon-sugar glaze. A delightful twist on the classic muffin, perfect for breakfast or brunch.