Father's Day Fun & Blueberry Muffins

God was certainly smiling down for Father’s Day. Endless sunshine all weekend allowed for some of Mark’s favorite pastimes. Saturday we set off to play in our first volleyball tournament of the summer. That’s when Mark gets to play with his favorite partner — me :). We packed up a healthy cooler and the kids and headed into South Boston.

It was a great day, and we were relieved to find out our bodies hadn’t completely forgotten how to move on the court. We lost in the semi-finals to the eventual winners — not bad at our advanced ages!!

We were happy with our play and the kids were happy with the little bit of cash prize we won — that means dinner out!

Friendly’s it is! It’s not gourmet, but the kids love it and we are all crazy about ice cream so it works for everybody. And, it was free sundaes for all dads, totally cool. But even better? Mark won a $100 Visa gift card just for being a dad. Now that’s Friendly 🙂

Sunday it was time for more Father’s Day fun. We were up and at ’em early, to make the blueberry muffins Mark requested for breakfast. As you can see by the dog-eared and stained pages of my cookbook, I have made these oodles of times:

These muffins are the old-fashioned kind — no preservatives or fancy toppings. Eat them right out of the oven, ’cause they won’t last long!

Blueberry Muffins
Adapted from Better Homes and Gardens New Cook Book
Makes 12 muffins

1 -3/4 c. flour (I use half whole wheat, half white)
1/4 c. sugar
2 t. baking powder
1/2 t. salt
1 beaten egg
3/4 c. nonfat milk
1/3 c. cooking oil
3/4 c. blueberries
1 T. sugar

Preheat oven to 400 degrees. Line or grease standard muffin tin.

1) Mix dry ingredients together in large bowl. Make a well in the center.
2) Combine egg, milk and oil. Add egg mixture all at once to flour mixture.
3) Stir just until moistened — batter should be lumpy
4) Stir in 3/4 c. fresh or frozen blueberries mixed with 1 T. sugar
5) Fill greased or lined muffin tins about 2/3 full.
6) Bake for 20-22 minutes (they should be lightly brown on the edges)
7) Remove from pan and serve warm.

Next, Mark and Casey were off to Fenway Park. The Red Sox bats were hot, scoring 13 runs, and the world-champion Boston Bruins made an appearance as well, showing off their Stanley Cup. It was a great time!

Finally, Father’s Day wrapped up at home with some of Mark’s favorite foods — grilled beef tenderloin and corn on the cob, followed by those world-famous Congo Bars.