Sometimes a blog post can be as simple as fulfilling a request. In this case, it's from a college friend, Janet. Janet and I went to Bryn Mawr, where she kept me in giggles at many a lunch and dinner. She is also one of the few people in the world who is permitted to call me by my nickname, Cam. Yesterday, she asked about the blueberry-goat cheese muffins from my muffins book. I'm happy to share, Janet!
The muffins at the Bryn Mawr dining halls were equally flavorless and cheerless. As evidence of their texture, I recall smuggling one in my backpack, forgetting about it, and finding it days later--beneath several weighty texts--uncrumbled. Apparently, Elmer's Glue was the secret ingredient.
May these blueberry-goat cheese muffins thrill you as much as they do me, Janet! Blueberries are appearing in the markets, and even though the early-season varieties can be a bit on the tart side, the heat from the oven concentrates their flavor and sweetness. I admit to my dogma that goat cheese pairs well with just about everything, but even the goat cheese-wary will love these muffins. While baking the batter-wrapped blueberries concentrates their flavor, the opposite holds true for the goat cheese: heat, as well as the addition of sugar to the batter, softens the flavor. Together, the counterpoint of flavors sings spring.
As for the texture? I guarantee a delicious tumble of crumbles.
Blueberry Goat Cheese Muffins
From 750 Best Muffins, by Camilla V. Saulsbury (c 2010, all rights reserved)
I love the classic, but by adding a bit of creamy goat cheese to the batter, I’ve concocted a fabulous, newfangled muffin that you will go crazy for.
Makes 16 muffins
Preheat oven to 400°F (200°C)
Two 12-cup muffin tins, 16 cups greased
2 cups all-purpose flour 500 mL
2-1/2 tsp baking powder 12 mL
1/2 tsp salt 2 mL
1/4 tsp baking soda 1 mL
2/3 cup granulated sugar 150 mL
2 eggs 2
1 cup whole milk 250 mL
1/2 cup unsalted butter, melted 125 mL
1 tsp vanilla extract 5 mL
1 cup blueberries 250 mL
4 oz mild creamy goat cheese, crumbled 125 g
1. In a large bowl, whisk together flour, baking powder, salt and baking soda.
2. In a medium bowl, whisk together sugar, eggs, milk, butter and vanilla until well blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries and cheese.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tins on a wire rack for 5 minutes, then transfer to the rack to cool.