Blueberry Cheddar Sausage Muffins

• Meat

  • 1 1/2 cup Breakfast sausage, cooked

• Produce

  • 1 cup Blueberries, fresh
  • 1/4 cup Blueberries, dried
  • 4 tsp Blueberry tea leaves, finely ground

• Refrigerated

  • 3 Eggs

• Condiments

  • 5/8 cup Maple syrup, pure

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 1/2 cup Flour
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 Muffins

• Dairy

  • 1 Blueberry tea maple butter
  • 1 cup Butter
  • 1 1/2 cup Cheddar cheese
  • 1/2 cup Whole-milk yogurt, plain

Found on mamagourmand.com

Description

Ingredients

• Muffins
• 2½ cup flour, or a gluten free all purpose flour
• ½ tsp. salt
• 1 tablespoon baking powder
• ½ cup butter, melted
• ½ cup pure maple syrup
• 3 eggs*
• ½ cup plain whole milk yogurt
• 1 cup fresh blueberries
• 1½ cup shredded cheddar cheese
• 1½ cup (8 ounces) cooked, crumbled breakfast sausage
• *if you are using gluten free flour, using a total of 4 eggs will achieve a fluffier, more tender crumb
• Blueberry Tea Maple Butter
• ½ cup butter, softened
• ¼ cup dried blueberries
• 4 tsp. finely ground blueberry tea leaves
• 2 tbsp. pure maple syrup

Directions

• Preheat oven to 375ºF. In a large bowl whisk together flour, salt, and baking powder. In a smaller bowl whisk together cooled melted butter, maple syrup, eggs, and yogurt. Add liquid ingredients to flour mixture and stir to just combined. Gently fold in blueberries, cheddar cheese, and cooked sausage. Spoon into muffin tins and bake for 18-20 minutes or until toothpick comes out clean. Remove from muffin tins and cool on wire rack.
• Blueberry Tea Maple Butter:
• Combine all ingredients and mix well. Spoon onto a large piece of plastic wrap and roll into a log. Refrigerate for 2 hours or overnight.