England’s heatwave has done wonders for our garden . We haven’t got a great deal of ‘grow to eat’ produce in our garden as I have been taking my time, trying out this and that, to see what works. One of the things that have done extremely well are our blueberry bushes – they have the best crop to date. I am getting a bowl of delicious blueberries every day!
With all these blueberries, I decided to get baking. I made some lemon and blueberry muffins for afternoon tea earlier this week and they were extremely well received, so I thought I would share another one of my gluten free recipes. If you do give these a go, you might be tempted to skip the greasing of the muffin tin and use paper cases instead – don’t do this!!! These muffins get drizzled on once they have been baked and if you have used paper cases, the drizzle runs off the top and puddles outside of the paper case. If you bake them in the tin, without a paper case, the drizzle runs off the top and into the bottom of the tin where it is soaked up by the muffin. YUM, YUM, YUMMY!!!
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