More of a small cake then a glorified breakfast food; gorgeous and delicious. (If you want these to be gluten free, add one teaspoon of xantham gum and increase the vanilla to 2 teaspoons. My favorite flour mix was using one cup of Bob's Red Mill GF all purpose flour and one cup of Mama's Coconut flour blend.)
Ingredients
2 cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
pinch of salt
¾ stick butter
⅔ cup buttermilk
zest and juice of one lemon
2 large eggs, at room temperature
½ pint blueberries, about one cup
1½ teaspoons vanilla extract
¼ teaspoon cinnamon
½ teaspoon nutmeg
6 tablespoons brown sugar
Instructions
First you need to zest and juice your lemon.
Next, butter your muffin tin. Make sure to get the butter evenly spread around the tin, inside the individual muffin cups and on the top of the tin or these muffins will stick.
Now the fun part: creating the "upside down" part of this glorified breakfast food. Put 1½ teaspoons of brown sugar into each muffin cup and pat the brown sugar into it.
Take ½ teaspoon of lemon juice and pour it over the brown sugar.
Add one layer of blueberries to the bottom of each muffin cup.
Now it's time to make the batter. In a small saucepan over medium-low heat melt the butter with the lemon zest. When the butter has melted, remove from heat and stir in the buttermilk. When the mixture has cooled to room temperature stir in both eggs and the vanilla.
While you are waiting for the butter mixture to cool, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar in a medium sized mixing bowl.
Make a well inside the dry mixture and pour in the butter/egg/buttermilk mixture. Stir until there are no flour streaks but a few lumps is fine. Don't over mix the muffins.
Divide the batter evenly among the 12 muffin cups. Bake at 375 degrees for 15 -18 minutes. The muffins are done when a toothpick inserted in the middle of the muffin comes out clean. If you are using a dark tin, these will cook faster. Check after 12 minutes.
When the muffins have cooled for a minute it's time to get them out of the muffin tin. First loosen the edge of the muffin with a butter knife. Next, place a large baking sheet over the top of the muffin tin, grab the tin and the baking sheet and turn the muffin tin upside down onto the baking sheet. Say a little prayer, and gently hit the back of the muffin tin with the back of a butter knife to pop out the muffins. The muffins should pop out upside down onto the baking sheet.
Recipe by Culinary Mamas at https://culinarymamas.com/upside-down-blueberry-muffins/