Tuesday, May 31, 2011

Pig Hill Inn Blueberry Muffins

I was very lucky to grow up in  beautiful Cold Spring On Hudson - an idyllic little town with a gazebo at the river and a Main St. filled with cute little shops and B&B’s.



 The summer before my Junior Year at college, my best friend and I landed jobs at the Pig Hill Inn.  He was to be the Breakfast Chef and I was to help run the Inn.  I can honestly say it was the BEST summer even though I’d never worked that hard in all of my life!



About three times a week, my friend, The Chef would bake up a batch of Blueberry Muffins for the guests to enjoy.  He’d always make way too many on purpose so that we could take a break with a few muffins and some iced tea after we were finished with the Breakfast run.  What great memories!

Years (too many years) later, when summertime comes around, I crave those delicious, light muffins.  Hope you will enjoy them as I do!

Ingredients:
1 Cup Milk
1/4 Cup Oil
1 Egg
3 Tsp Baking Powder
1/2 Cup Sugar
2 Cups Flour
1 Pint Fresh Blueberries



Preheat your oven to 400 degrees.  Using a whisk, mix the wet ingredients together first, then add the dry ingredients (except the blueberries).



Do not overmix.  You want it to be uniform, but not completely smooth.



Using a rubber spatula, fold in the fresh blueberries.



Grease a 12 cup muffin pan well and  distribute the batter evenly.



Bake at 400 degrees for 20 minutes.  Allow muffins to cool for at least 30 minutes before attempting to remove them from the pan.



They’re still warm!  Enjoy!

5 comments:

  1. For the blueberry muffins what kind of flour do I use, all purpose ??? I don't bake much so I was wondering. I have all purpose. Thanks

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  2. You can use All Purpose flour for these! Thanks for the question! Cheers!

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  3. I just made these and they came out amazing! I also made a batch with chocolate chips and added some vanilla extract. Great recipe. So simple and easy to remember too!
    How should i store these? I dont like when the muffins sit and become too moist, any idea how to prevent that? Store in fridge or not? Thanks!

    ReplyDelete
    Replies
    1. Glad you liked them! Yes, the fridge is the way to go - I just throw them in a ziplock. Cheers!

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  4. I was going to ask if you had any ideas for the martha while pouch muffin mixes like blueberry or cinn/sugar for making ahead. we buy a ton of those because my daughter can make them without supervision and would love to make pouches myself to keep out some perservatives. They can be a fast breakfast addition on busy mornings. I love this site!

    ReplyDelete

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