Low carb yum
Zucchini and blueberries flourish in warm weather. These two summer crops can be combined into tasty low-carb, gluten-free zucchini blueberry muffins!
Step 1
In small bowl, stir together flours, baking powder, baking soda, cinnamon, salt, and lemon zest.
Step 2
In a larger bowl, beat together eggs, vanilla extract, stevia extract, monk fruit extract, and sour cream or yogurt until smooth.
Step 3
Slowly stir dry mix into wet mixture. Fold in zucchini and then fold in blueberries.
Step 4
Divide batter between 12 greased or lined muffin tins. Bake at 350°F for 25 to 30 minutes or until browned on top and toothpick comes out clean.
Step 5