Blueberry and Zucchini Cornbread Muffins

Jan Scott September 19, 2016
blueberry-and-zucchini-cornbread-muffins-full-size

There is a saying that ‘what grows together, goes together’ and this unlikely combination of blueberries and zucchinis is a testament to how true that statement is, especially when they are combined in a rustic cornbread muffin. Using only honey as a sweetener, this is a snack you’ll feel good about serving to your kids this season.

Makes 12 muffins

You’ll Need

  • 1 cup medium-grain cornmeal
  • 1 cup all-purpose or whole-wheat pastry flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup whole milk
  • ½ cup honey
  • 1 large egg
  • 1/3 cup butter, melted and cooled
  • 1 cup blueberries
  • 1 small zucchini, grated (about 1 cup)

Prep and Cook

  • 1
    Preheat the oven to 400°F and line a standard muffin pan with paper liners or coat with non-stick spray.
  • 2
    In a medium bowl, combine the cornmeal, flour, baking powder and salt.
  • 3
    In a second bowl, whisk together the milk, honey, egg and cooled butter.
  • 4
    Add the milk mixture to the cornmeal mixture and stir until almost combined.
    Add the blueberries and zucchini and finish stirring.
  • 5
    Divide the batter evenly between the muffin wells, filling them almost to the top. Bake for 15-18 minutes or until the centre is set and the tops are golden brown.
  • 6
    Cool for 5 minutes before transferring to a wire rack.

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