Blackberry Sweetcorn Muffins

It’s the middle of summer and the farmers’ market is bursting with, well, everything. Every week there is another treat that wasn’t there the last. At my market right now those treats are the fattest, juiciest blackberries ever and the start of the sweet corn.

For me one of the best parts of going to the market is figuring out all the ways I’m going to prepare the ripe produce; it also means “thinking outside” the little containers everything comes in and trying to think of new and exciting ways to combine all the flavors that I bring home.

Enter Blackberry Sweetcorn Muffins. I know, vegetables and fruit combine maybe only in our smoothies. But why not in a muffin? Both of these are sweet, in season at the same time, and their flavor compliments in a way only July can bring together. Throw in zucchini for more moistness and we have the perfect summer muffin.


2 c. flour

1/2 c. sugar

2 tsp. baking powder

add and mix:

3/4 c. milk

1 egg

fold in:

2 ears sweet corn

1/2 c. (generous!) blackberries, cut up if too big (mine were as big as my thumb so I cut into thirds/fourths

1 c. shredded fresh zucchini

After all is mixed together, fill twelve prepared muffin tins and bake at 400 for 20 min.

(*I enjoy with a bit of butter or honey.)

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