Ingredients 2 1/2 cups flour

3/4 cup granulated sugar

1/4 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups blueberries

1/2 cup (8 tablespoons) Kerrygold

Unsalted Butter

melted and cooled

2 eggs,

room temperature

1 cup sour cream,

room temperature

1/4 cup milk,

room temperature

1 teaspoon vanilla extract

Sparkling sugar,

optional

Kerrygold

Naturally Softer Pure Irish Butter

Instructions

  1. Preheat oven to 425°F. Grease or line a 12-tin muffin pan. 
  2. Whisk together flour, sugars, powder, salt and cinnamon. Stir in blueberries. Set aside.
  3. Whisk together unsalted butter, eggs, sour cream, milk and vanilla. Gently stir together wet and dry ingredients until just combined. Do not over mix.
  4. Evenly divide batter among muffin pan wells. Bake at 425°F for 5 minutes and lower temperature to 350°F for 13-16 minutes. Muffins will be golden brown when baked. A toothpick inserted in the center of the muffin will come out clean.
  5. Cool muffins in pan for five minutes and then remove muffins and place on wire rack to finish cooling. Spread with Kerrygold® Naturally Softer Pure Irish Butter.  

Serving Suggestion:

For an extra toasty bite, cut muffins in half and place face down on the stovetop over one tbsp of Kerrygold Butter on medium heat until desired crispness is achieved.