Restless and craving a baked treat on a lazy Sunday evening, I rushed off to the kitchen within an hour of finding this recipe for Blueberry Goat Cheese Muffins at Coconut and Lime. The addition of goat cheese is barely perceptible to the palate, but it certainly adds a delectable creaminess to these blueberry packed muffins that literally melt in your mouth, especially when served warm. I can honestly say these are some of the tastiest blueberry muffins I have ever eaten, and that's saying something, because blueberry muffins are my favorite berry muffin.
I added some cornmeal and goat milk to the recipe, cut back on the sugar and used St. Dalfour's Blueberry fruit spread sweetened with white grape juice instead of the blueberry puree called for in the original recipe. Imagine the possibilities. Blueberry Goat Cheese MuffinsMore berry muffin recipes from Lisa's Kitchen:
1 1/2 cups of unbleached white flour
1/2 cup of cornmeal
1/4 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of sea salt
1 large egg
1/2 cup of milk (I used goat milk)
1/2 cup of goat cheese, softened and mashed
1/2 cup of blueberry jam
1/4 cup of butter, melted and slightly cooled
1 1/2 teaspoons of vanilla
2 cups of blueberries, rinsed
Grease a 12 cup muffin baking tin generously with butter. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center and set aside. In a medium bowl, whisk together the egg, butter, milk, blueberry jam, goat cheese and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
Divide the batter evenly among the muffin cups. Bake in a preheated 400 degree oven for 15 - 20 minutes, or until a cake tester comes out clean. Let the muffins sit in the tin for 5 minutes and then transfer to a rack to cook for a few minutes before serving.
Blueberry Cornmeal Muffins
Raspberry Cornmeal Muffins
Raspberry Lemon Muffins
Cranberry Lemon Ricotta Muffins
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