I had high hopes for these muffins. Alas, I probably stirred them too long because they were a little tough.

I’m not going to take all the blame, though. I think 400 degrees is too high a temperature to use for muffins. Especially when the muffins are made with fresh fruit and are topped with sugar.

If I make these again – I might, they have potential – I’ll bake them at 350. Um, I also probably left them in the oven too long, too.

Find the recipe posted on Leite’s Culinaria.

• Blueberry Muffins with Ground Pecans and Pecan Topping (Once Upon a Tart, p. 271)