Blueberry upside down muffin cake with coconut drizzle
(vegan, sugar free, gluten free)
Serves : 12
Muffin Ingredients :
170g coconut oil (softened)
140g plant based milk (we used home made coconut milk)
2 teaspoons of vanilla extract
1/2 teaspoon salt
2 teaspoons lemon zest
1/8 teaspoon nutmeg
1/4 teaspoon ground coriander
2 teaspoons baking powder
1/4 teaspoon baking powder
340g gf all purpose flour
3 tablespoons lemon juice
1/8 teaspoon salt
Drizzle ingredients :
1/8 cup of monk fruit sugar (optional)
1 can of coconut cream
Combine flour, baking powder, lemon zest, salt, baking powder, nutmeg, coriander and oil into a bowl. Mix gently until all ingredients are combined. Stir in mashed bananas, milk and vanilla. Set aside
Boil 125g blueberries until soft. Strain it through to get 1/2 cup of liquid, put aside for later. Place strained blueberries into a greased pan with the remaining washed 125g of blueberries. Evenly distribute the lemon juice and salt over the blueberries.
Dollop batter over the blueberries as evenly as possible, and then finish by smoothing the top with a spatula.
Bake until muffin is puffed and golden brown, about 45mins at 180 depending on your oven.
While the muffin is baking combine the coconut cream, blueberry water and monk fruit sugar (if using) together in a blender or with a hand mixer.
To serve, run a butter knife around the rim of the tin place a plate on top and flip. Leave for 30 seconds and remove the tin. Serve hot with a drizzle of the blueberry coconut cream.