This weekend we finally got some great spring weather! It was also the Oriole’s home opening weekend, so a big group of friends went to the day game on Sunday. With a 1:35pm game, we had a pot-luck brunch before heading to Camden Yards. My contribution to brunch were these delicious Blueberry Muffins, with a secret ingredient…goat cheese!
The original recipe is from Coconut & Lime, but I’ve made a few changes. Mainly, I add some milk to thin the batter out a little and I use applesauce instead of blueberry puree.
The goat cheese in these muffins is subtle, but it really adds a unique flavor. My love for these muffins was confirmed by our house full of guests on Sunday…success!
I usually use the little log of goat cheese, but goat cheese crumbles were on sale so I bought that instead. I can confirm that either the log or the crumbles work great for this recipe!
I only have 1 muffin tin, and the batter makes more muffins than my tin will hold. So, I simply put the last 3 muffins in the oven as a second batch. If you have 2 muffins tins or a tin that holds more than 12 muffins (does that exhist?), you can cook them all in one batch. Be sure to let these cool a bit before serving.
Blueberry (Goat Cheese) Muffins
Prep time: 10min
Cook time: 14-18min per batch
Makes: 15 muffins
- 2C all purpose flour
- 3/4C sugar
- 1t baking powder
- 1t baking soda
- 1/2t kosher salt
- 4oz goat cheese, at room temperature
- 1/2C applesauce
- 1/4C buter, melted
- 1/2C milk
- 1t vanilla extract
- 1 egg
- 6oz blueberries
- Pre-heat oven to 400 degrees
- Mix dry ingredients until combined
- Add in wet ingredients
- Gently fold in blueberries
- Either lightly grease or line the muffin tin with wrappers
- Fill muffin tin with batter
- Bake for 14-18min, until browned on top
Question: What is the most surprising ingredient you’ve come across in a baking recipe?