Zucchini and blueberries flourish in warm weather. These two summer crops can be combined into tasty low-carb, gluten-free zucchini blueberry muffins!
Why you'll love it
Nothing says summer better than zucchini and blueberries! We usually get tons of them growing here every season.
I freeze the blueberries, and it was time to start clearing out the frozen berries from last summer. So, I made up a couple of batches of low-carb zucchini blueberry muffins to use some up.
I made them using sweetener extracts so they wouldn't have any sugar alcohols, or extra fiber.
You'll love the taste and texture of these blueberry zucchini muffins. It's a delicious recipe that is perfect for breakfast, snacks, or even dessert.
The list for these blueberry zucchini muffins is kinda long, but each ingredient plays a very important role. So here's a bit more info about what I used (and why).
Instead of whole wheat flour, I combined almond flour and coconut flour. This combination balances out the texture of the muffins nicely.
In order to achieve light and fluffy muffins, I used both baking soda and baking powder. Then, I added some salt to enhance the flavors and some cinnamon for a deeper profile!
Use dried lemon zest, not fresh. If you use fresh lemon zest, you might have to use less of it, so it doesn't overpower the rest of the flavors.
Eggs are an emulsifier. They bind everything together, so don't skip the eggs in this recipe.
Use a combination of SweetLeaft Stevia drops and Monk Fruit liquid extract to achieve the perfect level of sweetness in the blueberry zucchini muffins!
Real pure vanilla extract deepens the flavor profile of the keto blueberry muffins.
Use either plain Greek yogurt or sour cream to add moisture and healthy fat to the muffins.
Just like with bread, you will use shredded zucchini in these muffins.
You can use either fresh or frozen blueberries. They are both perfect in these zucchini blueberry muffins.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Use muffin liners. Zucchini muffins tend to stick to the muffin tin, so use silicone or paper liners for baking.
- Fold in the blueberries. Be careful when you mix the blueberries into the muffin batter. If you stir too briskly, the blueberries will turn the batter blue.
- Let the muffins cool before you remove them from the pan. They will be soft at first, so let them cool down before you attempt to take them out.
Making these delicious muffins could not be easier! If you have ever made a boxed mix, then you can make these. Here's how to make these keto zucchini muffins.
Mix up the batter
In a small bowl, stir together flours, baking powder, baking soda, cinnamon, salt, and lemon zest.
In a larger bowl, beat the eggs, vanilla extract, stevia extract, monk fruit extract, and sour cream or yogurt until smooth.
Then, add the dry ingredients to the wet ingredients and combine them.
Fold in zucchini and blueberries
Carefully fold in the zucchini and blueberries to the batter. Mix it together gently until just combined.
Fill muffin cups
Add the muffin batter to the prepared muffin cups. Then, bake in the preheated oven until they are completely baked.
️ Serving suggestions
These blueberry zucchini muffins sure are delicious any time of day! This amazing recipe is fun to take to a brunch or bake sale.
Have you ever tried to toast muffins? Yup, you can toast blueberry zucchini muffins in butter! It creates a buttery crisp edge on the muffins. It's a nice way to heat up the muffins from the refrigerator.
Even though I like serving them toasted in butter, I also spread more butter on top of the low-carb muffins. Can you ever have too much butter? I don't think so!
You can even drizzle a bit of keto maple syrup over the top.
If you have a grill press, you can do both sides easily at the same time. I do flip them, but it's tough to grill the rounded side on a flat grill.
You can vary the number of blueberries added. As berries contain fructose, you'll reduce the carb impact if you use less fruit. I added a little more as I'm trying to use up the blueberries from last year.
Adding lemon juice to the batter will brighten the blueberries and make them taste a tad sweeter.
You can also use this recipe to make mini muffins. The baking time will change, but it's a fun new way to enjoy the blueberry zucchini muffins.
Instead of eggs, you can use flax eggs as a vegetarian replacement. It is low-carb!
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
There are a lot of different recipes out there that use different types of flour - gluten-free flour, whole wheat pastry flour, wheat flour, or even spelt flour. But no, none of these types of flour are keto-friendly.
That is why I used a combination of coconut and almond flour for these low-carb muffins.
No. Unfortunately, even unsweetened apple sauce has too many carbs to be keto-friendly. The same is true for apple butter.
Store extra muffins covered in the refrigerator or in the freezer in an airtight container for up to 3 months.
Looking for other keto muffin recipes to make for parties or for a quick treat? Be sure to check out these gluten-free keto desserts. They are some of my favorites!
- Keto Chocolate Muffins are the best things to eat if you have a sweet tooth and you need to watch your carbs.
- Peanut Butter Chocolate Chip Muffins are tasty bites when made into mini muffins that combine two of the best flavors.
- Coconut Flour Turmeric Muffins are made with just four ingredients and take a quick 30 minutes to make.
- Keto Carrot Cake Muffins have an amazing cream cheese filling - these are desserts that you can serve at a party.
- Gluten-Free Rhubarb Muffins have a sweet and tart taste with added cinnamon.
Zucchini Blueberry Muffins
- 1 ¼ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon dried lemon zest
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons SweetLeaf stevia drops
- 1 teaspoon monk fruit liquid extract
- ½ cup sour cream or Greek yogurt
- 1 ½ cups zucchini shredded
- 1 cup blueberries
- 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.
Array ( [serving_size] => 60.2 [calories] => 118 [carbohydrates] => 7 [protein] => 4.3 [fat] => 9 [saturated_fat] => 2.2 [cholesterol] => 31.5 [sodium] => 291 [fiber] => 2.7 [sugar] => 2.1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on May 23, 2016. Post updated on May 19, 2022, with additional recipe information and new photos.