Upside Down Blueberry Muffins

  • 1 ½ cups fresh blueberries
  • ½ cup brown sugar
  • ¼ cup salted butter, softened
  • 2 eggs
  • ½ cup of granulated sugar
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon Made by Madi Himalayan Pink Salt
  1. Preheat oven to 350°F. Line a muffin tin with cupcake holders. This recipe makes about 10 muffins.
  2. In a small sauce pan over medium-low heat, combine blueberries and brown sugar until blueberries are popped and a syrup begins to form. About 7 minutes. Let cool and divide equally into the prepared muffin tin. 
  3. In a large mixing bowl, using an electric mixer, cream together the butter, eggs and granulated sugar. Add milk and vanilla extract and mix until combined. Do not over beat.
  4. In a separate mixing bowl, combine flour, baking powder and Made by Madi Himalayan Pink Salt. Gradually add flour mixture to egg mixture. Using a wooden spoon, stir until all of the flour mixture is mixed in. 
  5. Scoop batter into prepare muffin tin on top of blueberry mixture. Bake for 13-15 minutes until a toothpick can be inserted and come out with no batter. There will be blueberry on the toothpick and that is okay. 
  6. When muffins are finished, let them sit for 10 minutes then turn them upside down onto a platter and remove cupcake holder paper. Serve with vanilla ice cream or eat alone.

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    1 comment

    • Audrey

      Wow! I am not a fan of blueberries but these muffins are to die for!

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