I felt like a total whiner making that last post, but now I’m so happy I did! Thank you all for sharing your comments and support. It’s enlightening to be real and I’m going to do it more here. But, I do love using this space to reflect on happy, pretty things. The truth is, I do see a lot of beauty around me! And it’s equally real as the bad. Obviously, that balance goes one way or the other on any given day. Especially with three kids. It’s amazing the power they have to swing the pendulum. They inspire and they make me want to pull my eye lashes out all at once.

It’s a tricky thing–this whole world wide web. I sometimes get depressed that I’m not SouleMama. There, I said it. And I’m totally laughing at how ridiculous that sounds. Life is good when it comes down to the heart.
So anyway, I’m not good with the deep stuff, so I’ll just talk about blueberries.

Blueberries!

Aren’t they splendid? And we have some growing around here these days. Lots, as a matter of fact. Some of them have worms (isn’t that a life metaphor for this post?). The first time I made pancakes with the wild blueberries, they were crawling with worms. I think that was just a bad worm year. We picked quite a bunch this morning and a small sampling didn’t turn up a single creepy crawly. Awesome.
Don’t you want to make muffins now?
Here’s our favorite blueberry muffin recipe. I’m not sure where I got it. It’s one of those dirty old printed sheets that I’ve had for years; probably since the great worm bake of ’98, as it now goes down in history.

Health Nut Blueberry Muffins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350°. Prepare muffin cups.
In a large bowl, stir together the two flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes, or until the tops of the muffins spring back when lightly touched.
**the first photo above is from the A Child’s Garden of Verses by Robert Louis Stevenson. This version has the most gorgeous turn-of-the-century illustrations and it’s definitely one of my favorite books to read to my babies (after we’ve read the Very Hungry Caterpillar 26 times).