Blueberry Goat Cheese Muffins with Cherry Jam

Homemade muffins are a perfect quick breakfast solution or healthy snack to take to work for break time. I especially like muffins that are low in sugar, and with the addition of creamy goat cheese, these are especially satisfying and filling. A bit of cornmeal adds a nice crunchy texture to the muffins and cherry jam complements the other ingredients to perfection. Berry season is coming up, and fresh local plump blueberries ought to be savored and enjoyed, packed full of anti-oxidants as they are. Of course, they are wonderful to snack on, just as is or perhaps with a little yogurt, but when I bake I often find myself turning toward berry treats. The last baked blueberry delight I made was a heavenly blueberry lemon cream cheese loaf.

Blueberry Goat Cheese Muffins with Cherry Jam

Recipe by Lisa Turner> Published on July 10, 2013 Simple, moist and creamy blueberry muffins with soft goat cheese and cherry jam 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 goat cheese, mashed with a fork 1/2 cup cherry jam 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled 1 1/2 teaspoons vanilla 1 teaspoon lemon juice 1 pint (2 cups) blueberries, dusted with a few teaspoons of flour 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, cherry jam, butter, vanilla and lemon juice. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the floured blueberries. Divide the batter evenly among the muffin cups. Bake for 15 to 20 minutes 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 5 minutes or longer before serving. Makes 12 muffins

More classic muffin recipes from Lisa's Kitchen:
Cherry-Vanilla Ricotta Muffins
Blueberry Cornmeal Muffins
Classic Blueberry Muffins
Cornmeal Honey Muffins