Blarney and Blueberry Corn Muffins
Whether you're serving these for brunch, snack or along with a meal, you'll love the savory flavor of these muffins.
- 3 cups flour
- 1⁄2 cup sugar
- 1 cup coarse cornmeal
- 2 tablespoons baking powder
- 1⁄4 teaspoon sea salt
- 1 cup fresh blueberries
- 1 cup kerrygold blarney castle cheese, grated
- 1 1⁄2 cups buttermilk
- 2 large eggs
- 1 cup butter, melted
- In a large bowl, combine the flour, sugar, cornmeal, baking powder, salt, and Kerrygold Blarney Castle Cheese . In a second bowl, whisk together the buttermilk, Kerrygold Butter and eggs. Add the liquid ingredients to the dry ingredients and stir together with a rubber spatula. Add blueberries until just combined.
- Spoon the batter into paper lined muffin tins; fill to top and bake in a preheated 350°F oven for 20 to 30 minutes, or until a toothpick comes out clean. Makes 16 2-ounce muffins.