Mini Blueberry Upside-Down Muffins

Mini Blueberry Upside-Down Muffins


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When looking for something extra special for dessert, feast your eyes on these mini blueberry upside-down muffins. They're definitely more healthier, while they still taste so good.

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Time needed

25-30 min cooking

Serving Size / Yield

8 servings


  • 3 Tbs. butter
  • 3/4 C. packed brown sugar
  • 2 C. frozen blueberries
  • 1 box fat-free muffin mix
  • 2 eggs (or follow cake mix's ingredients)
  • 1 Tbs. vegetable oil (or follow cake mix's ingredients)
  • 1 Tbs. ground cinnamon

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Preheat oven to 350 degrees F. Cut butter into 24 pieces and place each piece in ungreased muffin cups. Place pan in oven so butter can melt. Take out. Sprinkle brown sugar evenly over butter. Arrange blueberries on brown sugar. Make cake mix according to directions, while using oil and eggs. Bake for 20 to 25 minutes. Cool for 10 minutes. Run knife around sides of muffins. Turn over muffin pan and slowly place upside-down muffins on serving plate.

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