Blueberry Corn Muffins with Blarney Castle Cheese

Ingredients: 

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

Directions:

• 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.

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