Blueberry Muffins and A Little Refrigerator Drama

Three hundred and seventy-three blueberries.

That’s how many berries Juliet and I had to pick up off the floor.

I had reached into the refrigerator, gotten distracted as I grabbed a jar of marmalade and, in one fraught moment, managed to dislodge the two-pound box of blueberries that was sitting precariously on the edge of the shelf.

There was no saving the situation–no Simone Biles-like acrobatic maneuver I could perform. Juliet and I could only stand in wide-mouthed awe as we watched the blueberry disaster unfold—the long slo-mo fall, the crackling sound as the glassine box hit the tile floor and sprung open, the explosion of inky-blue berries flying out of the box, and then, finally, the big loopy bounces as the blueberries caromed across the floor like tiny billiard balls.

Oh noooooooo…o.

When it was all over, I stood there drained and disgusted with myself as I surveyed the disaster and squished blueberries under my feet.

Juliet, on the other hand, was a trouper. I think she was having one of those “when life gives you lemons” moments as she watched the berries rain down around her and it dawned on her that she could cadge a few tasty berries for herself. (I did notice that she had some suspicious blue-stained whiskers the next morning.)

Once the mess was cleaned up and all the blueberries were accounted for (except maybe the ones Juliet had set aside for her herself), I was determined not to lose my nerve. I needed a blueberry baking success. So, I picked up another basket of blueberries at my neighborhood Sprouts Market and found this recipe in my ever-growing to-cook file.

I’ve had this recipe on hold for some time. It is a King Arthur Flour recipe and it is, as it turns out, an excellent riff on the famous cake-like Jordan Marsh Department Store blueberry muffins of yore.

Here it is.

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Here is the link to the original recipe: KAF Blueberry Muffins.