Blarney and Blueberry Corn Muffins

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! Courtesy of Kerrygold.


  • 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
  • 1 Cup Kerrygold Butter, melted
  • 2 Large Eggs


1. 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.

2. 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.

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