Have you heard of this hack?
No muffin liners, donāt worry, hereās an easy hack, also hereās 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
š«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 425Ā°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 425Ā°F for 15 minutes, then reduce heat to 375Ā°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