There was nothing in the fridge except eggs and milk.  I should have gone to the Hy-Vee.  I didn’t want to go, because I was in my housework outfit:  old gym shorts and a Freedom Run ’79 T-shirt. Going to the store would have meant donning a matron shirt  and a bicycle helmet, because after a certain age one does not bicycle to the store without wearing a matron shirt and helmet.

Actually, matron shirt, t-shirt?  Helmet, no helmet?  What does it matter?  But I’m thinking of my mother, who never left the house without wearing matching attire.  At the coffeehouse, she would eat a blueberry muffin without spilling a crumb on her linen pants and matching jacket.  (How she did that I don’t know.)

Mom!  Blueberry muffins.

How peculiar that she is no longer here and that I can’t bake blueberry muffins for her.

I thought, Okay, I’ll make muffins.

My old muffin pan does not make those huge late-20th century coffeehouse muffins my mother loved, so I used the recipe in my old Betty Crocker’s Cookbook (1982), because it makes just the right amount of batter for an old-fashioned muffin pan.

The  great thing about muffins is that they’re quick.  You can finish reading Jim Crace’s Harvest while the muffins bake, because ONCE YOU GET OFF THE INTERNET (yes, I’m still cutting back on my time online),  you have more time for other things.

Here is the recipe:

Blueberry Muffins

INGREDIENTS

1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups flour
1/3 cup sugar
3 tsp. baking powder
1 tsp. salt
1 cup fresh or 3/4 cup frozen blueberries

Heat oven to 400 degrees.  Grease bottoms only of muffin cups (or in my case, a muffin pan).  Beat egg; stir in milk and oil.  Stir in remaining ingredients till the flour is moistened (batter will be lumpy).  Fill muffin cups 3/4 full.  Bake 20 minutes.

An excellent recipe!  I always over-stir the batter, though.  Doesn’t matter: it’s delicious!