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 tangy 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 purée called for in the original recipe.
|Blueberry Goat Cheese Muffins|
|Recipe by Lisa Turner|
Adapted from Rachel Rappaport
Published on July 6, 2009
Easy, moist and creamy blueberry muffins with soft tangy goat cheese and just a hint of crunch from a little cornmeal
More berry muffin recipes from Lisa's Kitchen:
Blueberry Cornmeal Muffins
Raspberry Cornmeal Muffins
Raspberry Lemon Muffins
Cranberry Lemon Ricotta Muffins