"Don't let the name fool you -- they're blueberry upside-down cupcakes, and they're delicious...."
INGREDIENTS
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7 tablespoons (3 1/2-ounces) butter, softened, plus extra for greasing
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1/3 cup granulated sugar
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2 eggs, beaten
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1/3 cup self-rising flour
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1/4 cup ground almonds
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1/2 teaspoon baking powder
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1/4 cup 2% reduced-fat milk
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Finely grated zest of 1 lime
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3/4 cup fresh blueberries
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Coarse sugar
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1 cup whipped cream