We grew up on the shore in Connecticut where Fourth of July was a glorious, beach-centered celebration with lobsters, sparklers and fireworks over Long Island Sound. My mother would haul everything to the beach in a cadre of coolers. You know there were blue gingham table cloths, patriotic centerpieces and matching Citronella candles. Tiny American Flags for All! Nothing beats a Connecticut Fourth. Even the traffic home from the beach after the fireworks was an essential part of the holiday.
The memory was so strong and meaningful, I wrote about it in The Sweeney Sisters. (A fun Fourth of July Read available now on Kindle Unlimited.)
We first published this recipe in our book, Satellite Sisters UnCommon Senses. Subsequently, we’d post the recipe every fews years. For those of you new to the Sisterhood, we wanted to repost the recipe and the background. We’re so happy to be able to share this recipe and so touched that over the years, our mother’s blueberry muffins have become part of your celebration.
Edna Dolan’s UNBELIEVABLE
3 ½ c. sifted all-purpose flour
2 T. baking powder
¾ c. sugar
Pinch of salt
5 eggs, slightly beaten
½ c. milk
5 oz. unsalted butter, melted and cooled
4 or 5 cups blueberries (My mother always uses fresh, but you can use frozen)
Additional sugar for topping
Heat oven to 425 degrees.
Mix all dry ingredients together.
Stir in eggs, milk and butter; do not overmix.
Carefully stir in berries.
Grease the top of a large muffin tin (yup, the top for overflow).
Insert paper baking cups and spoon batter to the top of the paper cups.
Sprinkle generously with sugar. (You won’t regret this!)
Reduce oven heat to 400 degrees (that’s right, you haven’t even put the muffins in yet!).
Place muffin tins on middle shelf of oven.
Bake about 25 minutes until the muffins are golden brown.
Remove from muffin tins and cool.
Yield: 15 to 16 large muffins.