Blueberry Chèvre Muffins

  • 2 ½ cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup butter, melted
  • ½ cup crumbled goat cheese
  • 1 cup fresh blueberries
  • ¼ cup coarse sugar
  • 2 teaspoons lemon zest

Preheat the oven to 400°F and fill a muffin pan with paper baking liners.

Combine the flour, baking powder, salt, and brown sugar in a large mixing bowl. Whisk to combine.

Break the eggs into a small bowl and whisk lightly; add to the dry ingredients along with the buttermilk and melted butter. Fold a couple of times with a spatula. Add the goat cheese and blueberries and gently fold until just combined. Fill the paper baking liners ⅔ full.

Stir together the coarse sugar and lemon zest and sprinkle lightly over the tops of the muffins.

Bake at 400°F for 20 – 25 minutes or until a wooden toothpick comes out clean and the muffin tops are golden brown.

  • Yields: About 18 muffins
  • Preparation Time: 30-40 minutes
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