by Pat Maley
7/18/2019

One of my favorite childhood memories is of picking blueberries on Highland Street and sorting through them to remove stems and green berries that snuck in the bucket. Lipton Iced tea used to "give" you a free quart pitcher with the purchase of their brand of tea. Since Dad loved his iced tea we had a colorful assortment of handled pitchers. Mom would put a belt through the handle and saddle us each with a pitcher around our waist so we coud use both hands to pick or one hand to reach the branch and one to scoop a handful of berries. Of her five kids she could manage to grab three of us (preferably the older ones) to help. I can remember spreading out over the field and finding a bush that was loaded with those little blue gems and then moving on to the next. Every so often someone would yell out "there are some good bushes over here". We would inch toward the voice, picking as we went. If my mother didn't hear us complaining about the mosquitos or see us for a while she'd call out our name and we had to call back where we were.  In short time we'd have gallons and we'd return to Prospect Street to sort and sample. 

My favorite recipe was Jordan Marsh Blueberry  muffins. They not only tasted good but had such sweet memories of sitting in the cafe in Shoppers World with Mom and all the "neighborhood girls" on Dollar Day. Our repetoire was unlimited -- pies, crisps, cobblers, breads, and salads. Even now a handful of berries give me that flash of joy that only a happy memory can bring. It's hard to choose just one that is appealing but in the end it's the Jordan Marsh muffin. 

I have been trying some gluten free recipes lately. I bought some Bob's Red Mill 1:1 flour. The recipe on the back for muffins calls for buttermilk. I believe this is what gives them such a smooth texture. They were voted "best muffin I have ever had" by my husband's coworkers. That is quite a convincing vote for making sure I keep that recipe.

Just this winter I met a guy in Florida that grew up in Dover. He has lived in Florida for 50 years but these muffins were the one thing he missed about Massachusetts.

By the way, the blueberry bushes have been replaced by houses and the paths with streets. It's a shame that some things have to change, but we are blessed with Patt's at 577 Gorwin Drive. They are open for picking 8a.m. to 7p.m. Thursday, Friday and Saturday until the first or second week of August. They will provide the container to pick in.

Enjoy and share a few with a neighbor or coworker.

INGREDIENTS: Jordan Marsh Blueberry Muffins

1/2 cup butter

1 1/4 cups sugar plus 2 Tbsp for topping

2 eggs

2 cups flour

2 teaspooons baking powder

1/2 teaspoon salt

1/2 cup milk

2 cups fresh blueberries 

 Cream butter in bowl of electric mixer. Add 1 1/4 cups sugar. Beat at medium speed of electric mixer. Add eggs one at a time,beating well after each addition.. ISift together the flour,baking powder,and salt.Add to creamed mixture alternately with milk. Mash 1/2 cup of blueberries with a fork,stir into batter. Fold in remaining berries. Divide batter into 18 (no more) baking cups that are lined with paper.Sprinkle tops with remaining sugar.Bake at 375 degrees for 30 minutes. Cool for 10 minutes before removing to a cooling rack.

NOTES: Some copies of this recipe call for 1 teaspoon of vanilla though I have never added it to mine. The amounts of sugar and blueberries vary,adding less sugar and more bluberries( a personal preference ). Originally the recipe preheated the oven to 400 degrees and lowered to 375 when you put them in. My oven  tended to overcook them so I use only the 375 degree oven.