2 cups flour
2 cups blueberries
3/4 cup sugar
1/2 cup soft goat cheese, at room temperature
1/2 cup blueberry puree
1/4 cup butter, melted and cooled
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, at room temperature
optional: demerara sugar
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 a 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 demerara sugar if using. 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.
These are extra blueberry-y muffins because most of the liquid in the batter is pureed blueberries. Also adding moisture and a touch of tangy flavor is a mild goat cheese. It sounds like sort of an odd pairing but it really works. The muffins are super moist and they really taste like blueberries. The goat cheese isn’t overpowering at all, I don’t think that anyone who didn’t know would guess that there was goat cheese in them. It is presence in the muffin is mostly as a savoy, creamy background flavor, similar to the sour cream in my other favorite blueberry muffin recipe. The pureed blueberries do add a slight greenish blue tint to the baked muffins so be forewarned.
I do have to point out that my husband, a blueberry muffin connoisseur, is absolutely crazy about these muffins. This has lead to more than one conversation about how many of these muffins one can eat in one sitting without looking “piggish” and perhaps a sonnet or song or two has written in their honor. He says they are absolutely the best blueberry muffins he has ever had. High praise!