Upside-Down Blueberry Muffin Recipe

Ingredients (18)

• For the Batter:
• 12 ounces all-purpose flour, such as Gold Medal (2 1/3 cup, spooned; 340g)
• 5 1/4 ounces plain or toasted sugar (3/4 cup; 145g)
• 2 teaspoons baking powder
• 2 teaspoons lemon zest, from 1 small lemon
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground coriander seed
• 1/8 teaspoon grated nutmeg
• 6 ounces unsalted butter (1 1/2 sticks; 170g), cut into 1/2-inch cubes
• 5 ounces milk, any percentage will do (about 1/2 cup plus 2 tablespoons; 140g)
• 2 large eggs, straight from the fridge (about 3 1/2 ounce; 100g)
• 2 teaspoons (10g) vanilla extract
• For the Topping:
• 16 ounces fresh blueberries, rinsed and dried (2 2/3 cups; 455g), see note for using frozen fruit
• 1 3/4 ounces sugar (1/4 cup; 50g)
• 1 1/2 ounces lemon juice, from 1 small lemon (about 3 tablespoons; about 45g)
• Salt, to taste