Pineapple Blueberry Upside Down Muffins (Healthier)

READY IN: 42mins
YIELD: 12 muffins




  • Preheat oven to 350°F.
  • TOPPING: In a small pan melt together first 4 ingredients over medium heat. Stir until mixed and remove from heat.
  • Grease muffin tin with non-stick spray (do not use liners).
  • Drain can of crushed pineapple, reserving liquid. Divide crushed pineapple between muffin cups and put on the bottom.
  • Put 4 blueberries on top of the pineapple on the bottom of each muffin cup. I used frozen berries but fresh or dried should work too.
  • Pour a tablespoon or so of brown sugar mix over the fruit in each cup.
  • CAKE: In a large bowl, mix flours and baking soda; set aside.
  • In a medium bowl beat butter and sugar together thoroughly.
  • Stir vanilla into butter/sugar mix, then add egg whites and beat well.
  • In a small bowl, combine the pineapple juice and yougurt, add milk and stir.
  • Fold the wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
  • Stir until it's just combined -- don't over mix.
  • Divide batter between muffin tins over fruit topping.
  • Bake for 20 minute or until muffin is done (toothpick inserted in the center should come out clean).
  • If eating immediately, let cool for 5 minute and run knife around the edge before transferring to plate. If eating later, chill in the refrigerator before removing from the pan (the topping comes out better this way).