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Low carb yum

Gluten Free Zucchini Blueberry Muffins

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Zucchini and blueberries flourish in warm weather. These two summer crops can be combined into tasty low-carb, gluten-free zucchini blueberry muffins!

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Step 1

In small bowl, stir together flours, baking powder, baking soda, cinnamon, salt, and lemon zest.

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Step 2

In a larger bowl, beat together eggs, vanilla extract, stevia extract, monk fruit extract, and sour cream or yogurt until smooth.

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Step 3

Slowly stir dry mix into wet mixture. Fold in zucchini and then fold in blueberries.

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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.

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Step 5

Cool for about 15 minutes in pan and then remove muffins from tins and cool on wire rack. Enjoy!

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