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!
In small bowl, stir together flours, baking powder, baking soda, cinnamon, salt, and lemon zest.
In a larger bowl, beat together eggs, vanilla extract, stevia extract, monk fruit extract, and sour cream or yogurt until smooth.
Slowly stir dry mix into wet mixture. Fold in zucchini and then fold in blueberries.
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.