Blueberry Corn Muffins
Cooking with Collette, Season 1, Episode 12
It is a breakfast week on Cooking with Collette! Nourish Coffee Bar + Kitchen’s Chef Collette Haw brings you this delicious recipe to start the busy work/school day whether it is virtually at home or in person.
Nourish Coffee Bar + Kitchen is open to the public and is located at the Center for Health & Wellbeing in Winter Park, FL. You can view the menu and place an order for pick-up at NourishCHWB.com. Delivery is also available via the DoorDash app.
¾ cup yellow cornmeal
1 1/3 cup all purpose flour
2 tea. Baking powder
1/8 tea Himalayan pink salt
½ cup grated zucchini (grate and squeeze all excess water out)
½ cup grated carrots
½ tea vanilla
1/3 cup honey
1 cup oat milk
2 tbsp melted coconut oil
1 ¼ cup frozen blueberries
½ tea cinnamon
1. Preheat oven to 350°F
2. In a mixing bowl mix together the yellow corn meal, all-purpose flour, baking powder, cinnamon, and salt.
3. In a separate bowl mix the carrots, zucchini, egg, vanilla, honey, oat milk, melted coconut oil.
4. Slowly fold the dry ingredients into the wet ingredients ½ cup at a time. Once both wet and dry ingredients are mix well, add the frozen blueberries.
5. Portion the dough into the lined muffin tins and baked for 12-15 minutes or until a toothpick comes out clean when inserted in the middle of the muffin.
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