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!
1 Cup Milk
1/4 Cup Oil
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!