First Month at the Gage

I am decidedly lucky. Lucky to be doing my dream job: baking, running a bed and breakfast with my husband, baking. Aiden and I moved to Huntingdon, PA from Texas and have been running the Gage Mansion B&B for little over a month now. And if putting smiles on our guests’ faces isn't excuse enough to bake up a storm, then it's probably the space, history, the relaxation of small town America that really makes a girl wanna bake. That's why this month/week/post/issue, blueberry muffins are on the menu. 


A classic needs no explanation. It takes us home when we're on stranger tides. It ain't broke, so it needs no fixing. Which is why I made blueberry oatmeal muffins. And yeah, yeah—oatmeal, health benefits, good for you—it really just tastes awesome! Fluffy, yet hearty, it soaks up even more of that blueberry goodness. Who’d say ‘no’ to more blueberries? My husband certainly doesn't.


You can tell he can't be too wrong when the batch I made for the B&B disappeared after only a few days. Double stacked, multiple muffins per guest — maybe I'm doing something right. That or the brown sugar baked into the muffins’ tops are doing their job. Because on top of moist, cotton-soft--uh…everything, we really need a crunchy, crumbly crust.


Sadly, we can't yet reach into our screens and grab those muffins straight out just yet. Nor do we have holo-decks, a la Next Generation, so you could remotely experience the Gage. So until we have the pleasure of hosting you, I'm hoping the recipe to my blueberry oatmeal muffins will put a smile on your face. After all, it's the best way to start your day.


  • 1 cup plain yogurt
  • 1 cup rolled oats
  • 1 egg
  • 1/4 cup canola or vegetable oil
  • 1/2 cup light brown sugar
  • 1/2 cup orange juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon cinnnamon
  • 1/4 teaspoon salt
  • 1 1/3 cup fresh blueberries, plus more for topping
  • Turbinado sugar for topping (optional)


  1. Preheat oven to 375oF. Prepare a 12 cup muffin by either greasing the bottoms or lining them with muffin cups.
  2. Mix the yogurt and the oats in a small bowl and set aside to soak.
  3. In a larger bowl, mix the egg, brown sugar and oil. Stir in the rest of the ingredients including the yogurt mixture until a lumpy batter forms.
  4. Gently fold in the blueberries, being sure not to overmix.
  5. Divide the batter evenly amongst the muffin cups. Top with 3 or 4 blueberries each and sprinkle with turbinado sugar.
  6. Bake the muffins for 18 to 20 minutes until golden brown. A toothpick inserted in the middle should come away clean.
  7. Remove from pan immediately and cool top-side down on a clean kitchen towel. Let cool completely before inverting and enjoying!




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