These Blueberry Upside Down Muffins with Butter Sauce are super scrumptious! Luscious blueberry sauce nestles on top of warm and fluffy muffin puffs, then it’s all drizzled with a sweet butter sauce.
I won’t turn down a muffin of any kind, but I love these upside-down blueberry muffins with their hot jammy blueberry goodness. They’re perfect for brunch and holiday menus. Or heck, just because you deserve a treat.
What Makes this Recipe Special
- It’s a unique and slightly fancy twist on a classic blueberry muffin.
- Can be turned into a dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
- The butter sauce is scrumptious dilly-umptious.
Ingredients
- Blueberries – I prefer fresh blueberries, but you could use canned.
- Bisquick – It’s a time-saving shortcut and who doesn’t love a great Bisquick recipe?
Try more: Try my Impossible Cheeseburger Pie and Impossible Pumpkin Pie recipes with Bisquick.
How to Make
Step 1: Grease 8 large muffin cups with solid vegetable shortening or professional baking grease. In small bowl, mix together ⅓ cup sugar and blueberries. Spoon about 2 tablespoons of the sugared blueberries into the bottom of each muffin cup.
Step 2: In a separate bowl, mix Bisquick, ¼ cup sugar, egg and milk together, beating vigorously for about 30 seconds. Then fill each muffin cup about ⅔ full of batter.
Step 3: Bake 15 minutes or until tops are golden brown.
Step 4: Meanwhile, make the butter sauce. In a medium saucepan, heat sugar and light cream to a boil, stirring constantly. Remove from heat and use a hand or stand mixer to beat in butter and vanilla.
Step 5: Invert the upside-down blueberry muffins onto a wire rack.
Step 6: Serve warm with butter sauce. They’re absolutely delicious and pretty darn cute.
Recipe Tips and Substitutions
- Try it with a cranberry twist. Use 1 cup cranberry-orange relish in place of the blueberries and use just 1/4 cup sugar for the muffins. Prepare butter sauce the same way.
- Try another fruit: blackberries, raspberries, acais, huckleberries, diced strawberries or diced peaches. (Note: I haven’t done this yet, but I want to.)
- Serve with a dollop of whipped cream or a scoop of ice cream to turn it into a dessert.
Recipe FAQ
Because the fruit is baked on the bottom and the muffin on top. After baking, it’s flipped over so the bottom becomes the top.
These are best served the same day and warm.
Other Recipes To Try
Blueberry Upside Down Muffins
Ingredients
- ¾ cup fresh blueberries
- ⅓ cup sugar
- 1 cup Bisquick baking mix
- ¼ cup sugar
- 1 egg
- ⅓ cup milk
Butter Sauce
- ½ cup sugar
- ¼ cup light cream
- ¼ cup butter
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees. Spray 8 large muffin cups with cooking spray.
- In small bowl, mix together ⅓ cup sugar and ¾ cup fresh blueberries. Spoon about 2 tablespoons into bottom of each muffin cup.
- Mix Bisquick, ¼ cup sugar, egg and milk together in bowl with spoon. Beat vigorously for about 30 seconds, then fill each muffin cup about ⅔ full of batter.
- Bake 15 minutes or until tops are golden brown. Invert onto warm rack. Serve warm with butter sauce.
Butter Sauce
- In medium saucepan, heat sugar and light cream to a boil, stirring constantly. Remove from heat and use hand or stand mixer to beat in butter and vanilla.
Notes
- These are best served warm the same day.
- Try it with a cranberry twist. Use 1 cup cranberry-orange relish in place of the blueberries and use just 1/4 cup sugar for the muffins. Prepare butter sauce the same way.
- Try another fruit: blackberries, raspberries, acais, huckleberries, diced strawberries or diced peaches. (Note: I haven’t done this yet, but I want to.)
- Serve with a dollop of whipped cream or a scoop of ice cream to turn it into a dessert.
- This professional baking grease is a big help in preventing muffins (or any baked goods) from sticking to your pans.
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