Blueberry Orange Upside Down Muffins
These blueberry orange upside down muffins are tasty from the top to the fruit bottom. With fresh orange juice and zest all the way through to a special treat at the bottom of fresh blueberries.
Ingredients
- 3 ounces (90 grams) fresh blueberries
- 2 teaspoons orange zest
- 2 cups (300 grams) all-purpose/plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 grams) granulated sugar
- ½ cup (118 ml) fresh orange juice
- 1 large egg room temperature
- ⅓ cup (78 ml) vegetable oil
Instructions
- Make sure your oven rack is in the center of the oven and preheat to 350°F/176°C.
- Add muffin liners to a 12-muffin tin.
- Arrange blueberries in the bottom of each muffin cup in a single layer and top with 1 teaspoon grated orange zest. Set aside.
- Add flour, baking soda and salt to a mixing bowl.
- In a separate large mixing bowl, combine sugar, orange juice, egg, oil and 1 teaspoon orange zest, beat until blended.
- Add the wet mixture to flour mixture in 3 batches stir until moistened between each addition.
- Using an ice cream scoop, fill each muffin cup 3/4 full.
- Bake for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in the muffin tins for 5 minutes then transfer to a wire rack to cool completely.
Nutrition
Serving: 1 | Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 147mg | Fiber: 1g | Sugar: 1g