Posted by: tinkande | October 17, 2009

Blueberry Goat Cheese Muffins


I wanted you to cut it in half the OTHER way. That way, I could have the top and you could have the bottom.

I made these muffins back in August when we were getting great blueberries from our farmers market.  It seems like an odd combination, but we always have goat cheese in the fridge, so I thought I’d try out this new recipe for blueberry muffins.  One thing that makes these so great is the extra blueberry flavor from the blueberry puree in the batter.  My roommate couldn’t tell they had goat cheese, but they do have a nice tangy flavor that counters the sweetness and creates a nice balance.

Blueberry Goat Cheese Muffins
Source: Coconut & Lime

2 cups flour
2 cups blueberries
3/4 cup sugar
1/2 cup soft goat cheese, at room temperature
1/2 cup blueberry puree (Just blend some blueberries a food processor or blender until you have 1/2 cup)
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, at room temperature

Preheat oven to 400.

Grease or line 12 wells in a muffin tin. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, baking soda and salt. Set aside. In another large bowl, mix together butter, goat cheese, puree, egg and vanilla until blended. Add the dry ingredients. Mix the batter thoroughly (batter will be very thick) then fold in blueberries. Fill each well about 3/4 of the way and sprinkle with sugar if desired. Bake 15-20 minutes or until toothpick comes out clean or with just a few dry crumbs. Remove to rack and let cool at least 2 minutes before serving.


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