Blueberry and Zucchini Cornbread Muffins

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.