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. @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: * In a bowl, combine flour, granulated sugar, brown sugar, lemon zest, and salt. * Add melted butter and mix until pea-sized crumbles form. Set aside. For the Muffins: * Preheat the oven to 425°F and line a muffin tin with liners. * In a bowl, mix together flour, baking powder, and salt. Set aside. * In a larger bowl, combine sugar, melted butter, eggs, vanilla extract, and milk. Mix well. * Gently fold the dry ingredients into the wet mixture without overmixing. * In a separate bowl, coat blueberries with 1 tbsp of flour, then fold them into the batter. * Using a scoop, divide the batter evenly among muffin cups. Add toppings, a few blueberries on top, lightly sprinkle turbinado sugar and flaky salt * Top each muffin generously with crumble mixture. * 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. * Let muffins cool in the tin for 10 minutes before transferring to a cooling rack.