Blueberry Muffin Hack 🫐

By Tasty · 45 min

Ingredients

Instructions

1. Cut parchment paper into squares, fold each in half and again, make small cuts along each fold, then press each into a muffin cup with a cup to make liners.
2. Preheat the oven to 425°F and line a muffin tin with liners.
3. In a bowl, mix together the crumble ingredients: flour, sugar, brown sugar, lemon zest and salt. Add the melted butter and mix until pea-sized crumbles form. Set aside.
4. In a bowl, mix the flour, baking powder and salt. Set aside.
5. In a larger bowl, combine the sugar, melted butter, eggs, vanilla and milk. Mix well.
6. Gently fold the dry ingredients into the wet mixture without overmixing.
7. Toss the blueberries with 1 tablespoon of flour, then fold them into the batter.
8. Scoop the batter evenly into the muffin cups. Top with a few blueberries, a light sprinkle of turbinado sugar and flaky salt.
9. Cover each muffin generously with crumble topping.
10. Bake at 425°F for 15 minutes, then reduce to 375°F without opening the oven and bake about 10 more minutes until golden.
11. Cool in the tin for 10 minutes, then move to a cooling rack.

Summarized from Tasty's video. Watch it for the details.

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