Irish cheese in a blueberry muffin? Just wait ‘til you try it – Kerrygold Blarney Castle will make a believer out of anyone. The mild cow’s milk cheese gives a creaminess to the muffins and adds to the moistness that Kerrygold Butter brings. One bite and you’ll agree – baking is better with cheese!
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup coarse cornmeal
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 cup wild Maine blueberries
- 1 cup Kerrygold Blarney Castle Cheese, grated
- 1 1/2 cups buttermilk
- 8 ounces Kerrygold Unsalted Butter, melted
- 2 large eggs
- Savory Honey:
- 8 ounces honey
- 1/4 cup naturally brewed soy sauce
- 1 tablespoon hot sauce, or to taste
Muffins: In a large bowl, combine the flour, sugar, cornmeal, baking powder, salt, Kerrygold Blarney Castle Cheese and blueberries. In a second bowl, whisk together the buttermilk, Kerrygold Unsalted Butter and eggs. Add the liquid ingredients to the dry ingredients and stir together with a rubber spatula 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.
Savory Honey: Combine ingredients in a mixing bowl and whisk to combine. Taste and adjust with more soy sauce and hot sauce as desired.