Preheat oven to 180 degrees C. Grease muffin pans.
Combine flour, cheddar, corn, zucchini and dill in a large bowl. Season with salt.
Whisk the milk, eggs and butter in a jug to combine. Add to the flour mixture and mix until well combined. Divide among the prepared pans.
Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 20 minutes to cool. Transfer to a wire rack to cool completely.