Blueberry Goat Cheese Muffins

Restless and craving a baked treat on a lazy Sunday evening, I made these blueberry muffins with soft unripened goat cheese. The addition of tangy goat cheese is barely perceptible to the palate itself, but it enhances the sweetness of the fruit and adds a delectable creaminess to these 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.

Blueberry Goat Cheese Muffins

Recipe by Lisa Turner 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 Preparation: 10 minutes Cooking time: 15 to 20 minutes Print this recipe Ingredients: 1 1/2 cups unbleached white flour 1/2 cup yellow cornmeal 1/4 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 large egg 1/2 cup whole milk or goat milk 1/2 cup soft unripened goat cheese, mashed 1/2 cup blueberry jam 1/4 cup unsalted butter, melted and slightly cooled 1 1/2 teaspoons vanilla 1 pint (2 cups) blueberries Instructions: Preheat an oven to 400° and generously grease a 12 cup muffin tray 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, milk, goat cheese, blueberry jam, butter 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 for 15 to 20 minutes or until a cake tester comes out clean. Let the muffins sit in the tray for 5 minutes and then transfer to a rack to cool for a few minutes before serving. Makes 12 muffins

More berry muffin recipes from Lisa's Kitchen:
Blueberry Cornmeal Muffins
Raspberry Cornmeal Muffins
Raspberry Lemon Muffins
Cranberry Lemon Ricotta Muffins