Blueberry Muffin Hack 🫐

Have you heard of this hack? No muffin liners, don’t worry, here’s an easy hack, also here’s a delicious blueberry muffin recipe to go along with it. by @mymanabites Parchment Liner Method: - Take some parchment paper and cut it into squares - Fold each square in half, and then fold it in half again - Make small cuts along each fold - Now press down into the pan with a cup 🫐Blueberry Muffins with Crumble Topping Ingredients: Muffins: - 2 cups + 1 tbsp all-purpose flour - 2 tsp baking powder - 1/2 tsp salt - 3/4 cup sugar - 8 tbsp unsalted butter, melted and cooled - 2 eggs - 2 tsp vanilla extract - 1/2 cup milk - 1 1/2 cups fresh or frozen blueberries Crumble Topping: - 1/2 cup all-purpose flour - 1/3 cup sugar - 3 tbsp brown sugar - A pinch of freshly grated lemon zest - A pinch of salt - 4 tbsp unsalted butter, melted and cooled Additional toppings (optional) - 1/4 cup of blueberries coated in flour - 1 tsp turbinado sugar - 1/2 tsp flaky salt Instructions: For the Crumble Topping: 1. In a bowl, combine flour, granulated sugar, brown sugar, lemon zest, and salt 2. Add melted butter and mix until pea-sized crumbles form. Set aside. For the Muffins: 1. Preheat the oven to 425°F and line a muffin tin with liners 2. In a bowl, mix together flour, baking powder, and salt. Set aside 3. In a larger bowl, combine sugar, melted butter, eggs, vanilla extract, and milk. Mix well 4. Gently fold the dry ingredients into the wet mixture without overmixing 5. In a separate bowl, coat blueberries with 1 tbsp of flour, then fold them into the batter 6. Using a scoop, divide the batter evenly among muffin cups. Add toppings, a few blueberries on top, lightly sprinkle turbinado sugar and flaky salt 7. Top each muffin generously with crumble mixture 8. Bake at 425°F for 15 minutes, then reduce heat to 375°F (without opening the oven) and bake for about 10 more minutes or until golden 9. Let muffins cool in the tin for 10 minutes before transferring to a cooling rack #cookinghack #muffins #hack