I forgot to get a picture! Dooooooh! I'll have to steal Martha's...
These are very moist and are just packed with flavor. Make them when the blueberries are at their peak. I found the recipe in Martha Stewart Living magazine, but I made mine as muffins instead of tea cakes. The recipe made 24 muffins that baked for 22 minutes. I added a sprinkle of raw sugar to each top before serving.
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