Fruit On Tuesday ~ Week 10 {Bostonian Blueberry Muffins}

We were talking to our son Ryan and his family on the phone a couple of weeks ago, and Eve (6) reported that it was the best day of her life. Why? Because Sarah and the children had picked some wild blueberries that afternoon on the way home from a hike, and then made blueberry muffins with them when they got home. Eve said, "They really did say 'kuplink, kuplank, kuplunk!'" She was thrilled.

You may remember "kuplink, kuplank, kuplunk" from the sweet children's book, Blueberries For Sal, written by Robert McCloskey in 1948. I read this book as a child myself, I have read it to my own children, and we gave it to Eve a few years ago. Then our faraway family moved to Maine, home of "Sal" and the wild blueberries! 

So of course Eve was thrilled on the day that they picked those berries! Of course it was the best day of her life!  (Oh, how I love her!)  

Eve (6), Nora (4), and Peter (2)

Later in our conversation, Eve posed the question to us, "What was the best day of your life?"

While we thought about our answers, Ryan piped up, "The day that they had me, because I'm their favorite."  That boy!  :)

It was a good day!

Today I made blueberry muffins...with Eve in mind! In fact, I think that from now on I will always think of Eve (and the best day of her life) when I make blueberry muffins.

I have been using this particular muffin recipe for over thirty years. (Ack!)

In February of 1982 (six months before Eve's daddy was born!), Country Living magazine ran an article called "Big Beautiful Muffins." Maybe the tantalizing pictures caught the eye of the newly pregnant mama? Whatever the reason, I tried a few of the recipes. I have tried most of them over the years, and several have become classics here at our house, including these Bostonian Blueberry Muffins. 

Ingredients: 1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup plus 1  1/2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1  1/2 to 2 cups fresh or frozen unthawed blueberries 1/4 cup (1/2 stick) butter, melted 1/2 cup milk 2 eggs 1/2 teaspoon vanilla Directions: Heat oven to 425°F. Butter muffin cups. Combine dry ingredients, except 1 1/2 tablespoon sugar, in bowl and blend. In a separate bowl toss 1 tablespoon of the dry ingredients with berries; set aside. After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well-moistened. Stir in berries. Spoon batter into muffin cups. Sprinkle muffin tops with reserved sugar. Bake 18 minutes until golden brown. Let muffins stand 5 minutes before removing from tin.

Do you have recipes that remind you of a loved one? 

Looking for a recipe from another week?

Week 1: Strawberry Shortcake

Week 2: Blackberry Pavlova

Week 3: Fire and Ice Salsa

Week 4: Raspberry Sauce

Week 5: Blueberry Cream Cheese Coffee Cake

Week 6: Key Lime Pie

Week 7: Vickie's Frozen Fruit

Week 8: Watermelon Cucumber Salad

Week 9: Peach Chutney