Blueberry Corn Muffins with Blarney Irish Cheese

Irish cheese in a blueberry muffin? Just wait ‘til you try it

Ingredients

3 cups all-purpose flour
1 cup sugar
1 cup coarse cornmeal
2 tablespoons baking powder
1 teaspoon sea salt
1 cup  blueberries
1 cup Kerrygold Blarney Cheese, grated
1 1/2 cups butter milk
8 ounces Unsalted Kerrygold Butter, melted
2 large eggs

Savory Honey:
8 ounces honey
1/4 cup  soy sauce
1 tablespoon hot sauce, to taste

Method

Muffins: In a large bowl, combine the flour, sugar, cornmeal, baking powder, salt, Kerrygold Blarney Cheese and blueberries.
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 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.