Some of you who are long time Parent Pulse readers will remember my dear older neighbor, Mrs. Duffy. (https://parentpulse.wordpress.com/2012/12/}. Well, she not only tended me as a parent of a 2-year-old, in her unassuming, gentle way, but she also had time-honored recipes to share.
In our yard that was across the street from Mrs. Duffy’s in Rhode Island, we had huge blueberry bushes. It was one of the highlights of that summer for us to go out in the back yard to pick blueberries. Even after eating quite a few right on the spot, there were always plenty left in the bucket. Mrs. Duffy shared just what to do with the rest – her blueberry muffin recipe.
We baked many batches of blueberry muffins that summer, Henry and I, and that time and that memory has stayed strong in my heart.
We don’t have any blueberry bushes in our yard here in La Crosse (although we have had several failed attempts) but every summer when I decide to bake some blueberry muffins, it’s Mrs. Duffy’s recipe that I reach for, and it’s the connection with Mrs. Duffy that I celebrate.
I love the way that the legacy that Mrs. Duffy gave to me continues to resonate in me and in my family after so many years. You never really know at the time, perhaps, when someone’s involvement in your life will continue to be a touchstone for you many years after.
I guess that’s the beauty and the gift of it.
So…if you have a hankering for blueberry muffins this July, here’s a beloved recipe from a special lady – Mrs. Duffy’s Blueberry Muffins.
Ingredients: 1/2 cup butter, 2 cups flour, 1 cup sugar, 2 eggs, 1/2 cup milk, 2 tsp. baking powder, 1/2 tsp. salt, 2 1/2 cups blueberries, 1tsp vanilla, 2Tbsp sugar (for top)
Cream butter and sugar until fluffy. Add eggs. Sift dry ingredients and add alternately with milk. Add vanilla. Mash 1/2 cup blueberries and stir in. Add rest of berries whole.
Grease top of muffin tin and then put in paper muffin cups. Pile batter high in tins and sprinkle with sugar, if desired. Bake at 375 degrees for 20 minutes.