The recipe was easy to follow and quick to make. There are a lot of comments on the website saying that people have found the mix a bit dry but mine came out perfectly and baked at 180°C for 22 minutes.
I thought the muffins were delicious when still slightly warm from the oven. They had a light and fluffy texture and the blueberries were lovely and juicy and slightly jammy with an extra tang from the lemon glaze. On first impressions I was therefore very pleased with this recipe. However, they don’t seem to keep well at all. I stored mine in a tin and found that the next day the texture had totally changed. They completely lost their lightness and instead became very doughy and stodgy. Considering that most people would bake a batch to keep for at least a few days, this is a real downside to the recipe and I won’t be making them again. It seems a real shame when they were so lovely on the first day.
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