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.