Wild Blueberry Muffins for Beginners

1 berry-stained month of summer
1 grandmother
2 cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
2 brown eggs
½ cup milk
½ cup melted butter
2 cups wild blueberries
Cinnamon sugar (to taste)

1.Heat oven to 400°F. Dig into flour to unearth inherited secrets. Watch your grandmother when she advises, “Let me show you a trick.” Use a knife’s flat edge to run over brimming measuring cups. Scoop. Slice. Pour. Repeat with sugar, baking powder, and salt. Scoop. Slice. Pour. By the time you measure nutmeg, proficiency coats your palms. 2.Against another bowl’s lip, kiss a brown egg until it breaks. Slippery yolk escapes. Repeat. Whisk until dizzying pale-yellow streaks appear. Beat in milk, melted butter, and dry mixture. Let your hope run wild around the bowl. Add blueberries. 3.Dollop batter into a greased muffin pan. Sprinkle cinnamon sugar on top. Listen to her say, “Don’t be shy.” Satisfaction sticks to your fingertips with every extra pinch. 4.Bake fifteen minutes. Remove muffins while your grandmother presents a toothpick from her apron. Trust her when she suggests, “Try this.” Poke a muffin’s heart. If it glides out gooey, ask yourself, “Will I ever be as good as her?” 5.Believe her when she whispers, “Patience.”