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
17 comments:
They look so delicious. Perfect one for this blueberry season.
A really good cornmeal muffin, this is. Not running to dry, or gritty, as the tempermental cornmeal is wont to do. You are clever to add the blueberries and, and I repeat, and, the goat cheese to moisten the mixture to a very pleasant texture that, may Set, the Snake God have me for supper if I am telling an untruth, compares to, hmmm, custard. Yes, moist and with that blueberry essence.
I recommend them.
hey Lisa,
Those are good looking muffins :) Ingredients sure are impressive! beautiful blueberry feast.
TC
just love the ingredients you used here! blueberries and goat cheese sounds like a great combo!
These sound perfect. Pity we cannot get any blueberries here in Greece.
Lovely Lisa, blueberries and goat cheese sounds delicious! i loved the addition of blueberry jam, this surely would make the taste intense!
these look chock full of blueberries which is how I love my muffins - and with goats cheese I am intrigued - sounds delish
oh my gosh! the inside of the muffins are calling me! that a great combo Lisa:-) i am stuck with broken oven with no hopes to be fixed :-(
Aww looks so delicious!Blueberry n goat cheese are my favourites!
Oh goat cheese in muffins! It is original and it must be delicious!
Yum these muffins look great! I don't usually love goat cheese (though I'm trying it out every once in a while to see if I can change my mind) but the way you described how the goat cheese adds a delectable creaminess... mm that sounds so good. And I love cornmeal in muffins.
First time I see goat cheese in muffins. That must be so moist and delicious.
look so soft and delicious great combination Lisa.
I have been seeing so many blueberry recipes and now your muffins really make me wish we could get them here.
very nice posting.
thanks for this post.
Using goat cheese in blueberry muffins is such a great idea!
These are in your top ten, Lisa
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