Blueberry Muffins

Amy posted on the B&B's Facebook page yesterday and created a demand for a Blueberry Muffin recipe. She doesn't give out recipes often but I have highjacked this recipe to post for all of you who wanted it. The muffin recipe is from the book Dishing Up Maine by Brooke Dojny.
 
Martha's Marvelous Blueberry Muffins

2 C all-purpose flour
1/3 C sugar
1/4 C packed light brown sugar
2 t baking powder
3/4 t salt
3/4 C whole or low fat milk
2 eggs
5 T unsalted butter, melted
1 C blueberries - fresh or frozen

Preheat oven to 400. Grease a 12 cup muffin tin with butter or line with paper liners.

Set a medium mesh sieve over a large bowl and measure the flour, sugar, brown sugar, baking powder and salt into the sieve. Using your fingers or a wooden spoon to push the flour-sugar mixture through the sieve. This removes the lumps from the brown sugar and blends the dry ingredients.

Whisk together the milk, eggs, and melted butter in a small bowl. Pour the egg mixture into the flour mixture and stir gently just until the dry ingredients are moistened. Do no overmix or the muffins will be tough, the batter should still look slightly lumpy. Fold in the blueberries.

Spoon the batter into the muffin tins, filling each cup about 3/4 full. Bake until the muffins are golden brown and springy to the touch, 18-22 minutes. Cool in tin for 5 minutes before removing. Serve warm.

Now I noticed Amy put in more than a cup of blueberries and I had a muffin this AM which she split in half and toasted for me and it was still wonderful. So experiment and enjoy!

and Finally - Number 1 - Breakfast, of course!

I know you have all been waiting for the number 1 reason to stay at our B&B versus the big box hotels and that reason is BREAKFAST. Amy and Mark really outdo themselves, not just the food which is great, but the experience of breakfast. Sitting down at a table set with a white table cloth and cloth napkins, relaxing and treating yourself to something that does not happen in your everyday life. The experience really begins as the smell of our locally roasted coffee from Carpe Diem wafts up to your room. Coffee is ready in the dining room at 7:00 a.m. for all those guests who need that morning jolt or who want to get a cup and curl back up in bed for awhile. Since guests have picked their dining time, Amy and Mark prepare each breakfast to order. Not like at the large hotels where the eggs have been sitting in a warming dish for an hour! But before you even think of your hot entree, treat yourself to the buffet set up and ready for you in the dining room. Organic yogurt, our own granola made here at the Packard House, fresh fruit and the morning's baked good. Yes, we bake everything in house. Muffins, scones, cinnamon rolls, bagels, our famous Blueberry Gateau
and all the bread used with the breakfasts are baked right here - usually first thing in the morning! So add these wonderful smells to the coffee and you know even before you come down the stairs you are in for a treat. Now you are seated, have made your selections from the buffet and Mark appears to offer you a choice of 5 different juices to go with your breakfast. While you relax and look at the morning headlines or talk with other guests, Amy and Mark are busy in the kitchen cooking up the morning's entree.
These vary widely from French Toast made with our homemade cinnamon bread to crepes with strawberries and cream or maybe a savory filling of spinach, ricotta, mushrooms and a little feta cheese. Or how about our Poached on Toast with grilled homemade English Muffin Break topped with grilled ham, poached eggs, a little cheddar cheese and fresh herbs from our garden. We try very hard not to serve guests the same thing twice when they make their return visits but sometimes they loved it so much they make a request.
These are our top 5 reasons to stay at a bed and breakfast, especially our B&B, what are some of yours?