Muffin Cup Liners

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 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.