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Low carb gluten free zucchini blueberry muffins

Zucchini Blueberry Muffins

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 118kcal
Zucchini and blueberries flourish in the summer. These two summer crops can be combined into tasty low carb gluten free muffins.
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  • 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.
  • Cool for about 15 minutes in pan and then remove muffins from tins and cool on wire rack.
  • Store in refrigerator covered or freezer for up to 3 months.


Any sweetener can be used. To replace the stevia and monk fruit extracts, use about 3/4 to 1 cup sugar equivalent.


Serving: 60.2g | Calories: 118kcal | Carbohydrates: 7g | Protein: 4.3g | Fat: 9g | Saturated Fat: 2.2g | Cholesterol: 31.5mg | Sodium: 291mg | Fiber: 2.7g | Sugar: 2.1g

Additional Info

Net Carbs: 4.3 g | % Carbs: 14.9 % | % Protein: 14.9 % | % Fat: 70.2 %

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