SGC Blueberry Muffin Recipe

This is our recipe for the blueberry muffins we serve on our brunch buffet.  We make them in large batches so we have reduced the quantity for home-friendly baking.  Let us know what you think!

Makes 24 Muffins:

Ingredients: Pre-heat oven 350 degrees F

  • 3 Cups all purpose Flour
  • 2 Cups Sugar
  • 1 1/2 Tsp Baking powder
  • 1 Tsp Cinnamon
  • 1  Cups Fresh Blueberries (Frozen will work too)
  • 2 Eggs
  • 1 1/2 tsp vanilla extract
  • 2 Cups Milk
  • 1 Stick Salted Butter (Melted)
  • 1/3 Cup Vegetable Oil


In a large mixing bowl, whisk together Flour, sugar, baking powder, cinnamon and blueberries until combined thoroughly.

In a medium bowl, mix together eggs, milk, melted butter, vanilla and oil.

Slowly add wet ingredients to the large mixing bowl and stir gently.  Stir until all the ingredients are incorporated evenly.  A few lumps are ok. You do not want to over mix, doing so will prevent the muffins from rising and they will have a sunken hole on the top instead of the nice puffy top we are used to seeing.

Grease muffin pans with non-stick spray and scoop them in, we use an ice-cream scoop but a spoon will do the job.  Fill the muffins about 3/4 of the way.

Bake in preheated oven for 12-18 minutes, or until a toothpick comes out clean.





Chocolate Fudge Brownies

These Brownies are super fudge-y and delicious! They take no time at all to bake and you probably have all the ingredients in your pantry! It is also the most versatile recipe too! You can ice them or throw in candies, nuts and other goodies in the mix and then bake them. You can serve them warm a la mode – or even eat them at cold or at room temperature!


  • 3 cups Semi Sweet Chocolate Chips
  • 2 1/2 sticks (or 3/4 lbs) Butter
  • 6 whole eggs at room temperature
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1 cup all purpose flour



the first step is to melt your chocolate with your butter. I put them both in a microwave safe bowl and place in the microwave for about 2 mins and 30 secs until the butter melts completely. Mix your flour and your baking powder in a small separate bowl. Once the butter and chocolate are finished, mix well until completely smooth.


The next step is to mix in your powdered sugar.  I make sure I sift my powdered sugar first to ensure no lumps.  I like to do this step before adding the eggs because it makes a nice paste and helps dissolve the sugar. Also, I can feel free to mix it as long as I’d like without worrying about over mixing since the flour hasn’t been added yet.


Next add the eggs and vanilla


Grease an non-stick baking pan very well! I use a butter flavored vegetable oil spray.  Line the pan with parchment paper and spray that as well.


Bake at 350 for about10-15 minutes. Do NOT wait until the toothpick comes out dry.  The way I test my brownies is to touch the top. If it leaves a light indent but feels firm I pull them out. They will continue to cook once they are out of the oven. If you over bake them they will not be fudge-y but very cake like and dry.

Brownies6   Brownie7



Coming Soon!

We receive many requests for recipes and kitchen tips so we’ve decided to create a blog where we can share some of our secrets with our SGC fans! We will be featuring recipes such as our famous homemade chocolate chip cookies which are served during our Sunday brunch and some of our other popular items.

We hope you will enjoy! If you have any requests to what will be featured in the blog, please feel free to email us at: