Ingredients
Method
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it generously.
- Cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it browns. Once fully cooked, drain excess grease and set aside to cool slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In another bowl, beat eggs until smooth. Add buttermilk, melted butter, and honey, whisking everything together thoroughly.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Fold in the cooled sausage, blueberries, and shredded cheese using a rubber spatula.
- Divide the batter among muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for five minutes before transferring the muffins to a wire rack.
Notes
Bring eggs and buttermilk to room temperature before mixing. Drain the cooked sausage thoroughly to avoid greasy muffins. Toss blueberries in a tablespoon of flour before folding them in to prevent sinking.