Upside-Down Blueberry Muffin

seriouseats.com

Alice Herman

subheading: For the Batter:

12 ounces all-purpose flour, such as Gold Medal (2 ⅓ cup, spooned; 340g)

5 ¼ ounces plain or toasted sugar (¾ 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

¼ teaspoon baking soda

¼ teaspoon ground coriander seed

⅛ teaspoon grated nutmeg

6 ounces unsalted butter (1 ½ sticks; 170g), cut into ½-inch cubes

5 ounces milk, any percentage will do (about ½ cup plus 2 tablespoons; 140g)

2 large eggs, straight from the fridge (about 3 ½ ounce; 100g)

2 teaspoons (10g) vanilla extract

subheading: For the Topping:

16 ounces fresh blueberries, rinsed and dried (2 ⅔ cups; 455g), see note for using frozen fruit

1 ¾ ounces sugar (¼ cup; 50g)

1 ½ ounces lemon juice, from 1 small lemon (about 3 tablespoons; about 45g)

Salt, to taste

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