Blueberry goat cheese muffins

It just so happened that David had bought blueberries and goat cheese, and that I was looking for a new breakfast muffin to try. Enter the 750 Best Muffin Recipes cook book which miraculously had just such a recipe for combining these ingredients. Nothing like muffins fresh out of the oven to start off one's Monday morning!

Recipe

from 750 Best Muffin RecipesMakes 16 muffins2 cups all-purpose flour2-1/2 tsp baking powder1/2 tsp salt1/4 tsp baking soda2/3 cup granulated sugar2 eggs1 cup whole milk1/2 cup unsalted butter, melted1 tsp vanilla extract1 cup blueberries4 oz mild creamy goat cheese, crumbledPreheat oven to 400 F. In a large bowl, whisk together flour, baking powder, salt and baking soda. In a medium bowl, whisk together sugar, eggs, milk, butter and vanilla until well blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in the blueberries and cheese. Divide batter equal among prepared muffin cups. Bake for 15 to 20 minutes or until tops are golden and a toothpick comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.

Musings

A few notes on preparation: I didn't have whole milk, so I substituted 1/2 cup skim milk and 1/2 cup heavy cream.Well, David and I both declared these muffins to be the best muffins we'd ever had. I wasn't sure how the goat cheese would come into play, but it just added a wonderful creaminess. I loved that these muffins were light and delicate (I didn't feel like I was eating a bran bar or some densely-packed muffin unit), with just a hint of sweetness. The golden browned outside gave it just a touch of crispness that gave way to a perfect storm of blueberry-goat cheese-fluffy goodness. David said that this is the prototype muffin against which all other muffins will now be compared. Perfection!