Blueberry Muffins

Are you craving the old Blueberry Muffins they once served at the Silver Whistle Cafe? Well, now that the Pontchartrain Hotel is being resurrected and refurbished what better time to remember and remake their famous blueberry muffins? (Well, actually a better time might have been earlier in the summer when the berries were fresher and cheaper, but hey, I do have a life too).

Blueberry Muffins a la Pontchartrain

Loved by children and former children, they were served for decades at the Silver Whistle Cafe, where neighborhood power brokers networked over breakfast and families had huge after church brunches.

This version renders a light, but not overly sweet muffin. My variation on the theme, which I’m sure isn’t consistent with the original version, is to include the zest of a small lemon and half a teaspoon of fresh grated nutmeg. The lemon zest acts as a foil to the fruit and the nutmeg is more interesting here than cinnamon. However, if cinnamon’s all you got, it’s fine too.

Interesting history of Nutmeg

Nutmeg, which is the fruit of the nutmeg tree (Myristica Fragrans to you botanists) should ideally be freshly grated and has uses in many savory dishes as well as sweet. It also has hallucinogenic properties via its component myristicin whose chemical structure is similar to mescaline. I found this out in college when a cooler kid than I informed me that “Malcolm” (as in X) “got totally wasted on nutmeg when he was in stir. Can you believe it?” Well, actually I didn’t believe it until I looked it up but sure enough, Malcolm did kick back at night with a shot or two of nutmeg-infused prison water, dry martinis being in short supply. And Malcolm was not the first.

The nun, Hildegard von Bingen, wrote about its stimulating properties back in the 12th century. And isn’t it great that my parents sent me to college where I was able to acquire such useful information? Best not to think about too much when you’re setting up your kid’s 529 Savings Plan where your new car and vacation funds go to die.

The Prep

But back to the muffins and their blueberries which may be fresh, canned or frozen. If you desire perfect photogenic muffins (like mine) go with the fresh. The other options will bleed a bit into the batter but won’t affect the taste and they’ll still be eaten.

As for the flour, I specify white pastry because it gives a delicate crumb that I like in this muffin. However, all-purpose or wheat pastry flour are both delicious, if a little heavier, so just go with your preferences or what’s at hand.

What to eat with your Blueberry Muffins

You can make eggs, scrambled or fried, or opt for this extra rich Quiche Lorraine….or….just pig out on the muffins. You can also go the extra mile and make the cane syrup flavored butter I have in my Fried Chicken and Waffles recipe, but whatever you do enjoy!