Kerry Withoos, Accredited Practising Dietitian


Upside Down Blueberry Muffins

Recipes > Sweet Muffins Cakes

These upside down blueberry muffins make for a delicious dessert served with some lactose free custard or yoghurt.


  • 200g lactose free plain yoghurt
  • 80g margarine
  • 1 cup caster sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 1 cup gluten free plain flour
  • 65g fine rice flour
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon bicarb soda
  • 1 cup blueberries, crushed using a fork.


Preheat oven to 180°C and grease a 12-cup muffin tray.
Combine the yoghurt, margarine, sugar and vanilla and beat with electric beaters until well combined. Add eggs one at a time, between well between additions. In a separate bowl, add the flour, baking powder, and bicarb soda and beat into the yoghurt mixture.
Place a tablespoon of the crushed blueberries into each muffin cup and add batter until muffin tins are ¾ full. Bake for 18 – 20 minutes or until an inserted skewer comes out clean.