BELLAMY BLUEBERRY MUFFINS

A little sweet and savory...

Recipe and photo by the Johnstophers

Recipe and photo by the Johnstophers

Servings: 12

INGREDIENTS

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon nutmeg
  • 2 cups of fresh blueberries, divided
  • 2 large eggs
  • 2 egg yolks, beaten
  • 1 1/2 cups plain whole milk yogurt
  • 3/4 cup Sequatchie Bellamy Blue Cheese
  • 1 stick of unsalted butter, melted
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoons vanilla extract
  • 2 tablespoons of sanding sugar

INSTRUCTIONS

  1. Preheat oven to 425 degrees
  2. grease muffin pan
  3. Whisk all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl.
  4. Add 1 1/2 cups of blueberries and stir
  5. Whisk eggs, yogurt, butter, lemon zest, lemon juice, vanilla, and Bellamy Blue cheese in a bowl and combine until creamy.
  6. Gently fold egg mixture into dry ingredients just to combine.
  7. Pour batter into muffin cups.
  8. Top with remaining blueberries
  9. Sprinkle with sanding sugar
  10. Bake muffins, rotating pan halfway thorugh
  11. Bake 25-30 minutes.
  12. Let cool on wire rack
Posted on January 18, 2016 and filed under Breakfast, dessert.