Zucchini and blueberries flourish in the summer. These two summer crops can be combined into tasty low carb gluten free zucchini blueberry muffins.
Can you believe Memorial Day weekend is almost here? It seems like the months of April and May just kind of flew by. And, here in southern New England, we may actually see the summer like weather this week.
Nothing says summer better than zucchini and blueberries. We usually gets tons of them growing here every summer. I do freeze the blueberries so it was time to start clearing out the frozen berries from last summer.
I made up a couple batches of low carb zucchini blueberry muffins to use up some of the blueberries in our freezer. And, I made them using sweetener extracts so they wouldn’t have any sugar alcohols or extra fiber.
I’ve been trying to use stevia and monk fruit extracts a lot more in my sweet recipes. If I consume too much fiber and sugar alcohols, I seem to have trouble with maintaining weight. Too much fiber makes me bloat and the sugar alcohols make me hungrier so I tend to eat more.
I know that others don’t seem to be bothered by sugar alcohols or fiber sweeteners. So, I’ll try to put an equivalent amount of sugar needed in my recipes going forward. That way, it’s easier to convert to a preferred sweetener.
I’ve also been moving to reduce the amount of sweeteners I use. Although, I do up the sweetness for recipes that I’m making to share with others. There really isn’t a need to eat sweets after becoming adapted to burning fats rather than carbs.
I used to have a huge sweet tooth before moving to a low carb way of eating. Cutting back on carbs has really curbed my desire for sweet foods. But, I do like to have occasional treats like these low carb zucchini blueberry muffins.
These muffins are especially tasty served up with butter. One of my favorite ways serve them is to grill them in butter. It creates a buttery crisp edge on the muffins. Grilling is a nice way to heat up the muffins from the refrigerator.
Even though I like serving them grilled in butter, I also spread more butter on top of the grilled low carb muffins. Can you ever have too much butter? I don’t think so!
If you’ve never tried grilled muffins, you must try these zucchini blueberry muffins grilled. Just slice them in half and grill the cut side.
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 amount of blueberries added. Berries do contain fructose, so you’ll reduce the impact if you use less fruit. I added a little more as I’m trying to use up the blueberries from last year.
Although the grated zucchini makes the muffins moist, I also have a recipe for regular blueberry muffins here if you don’t have any zucchini on hand. If your short on time, have a microwave blueberry mug cake recipe that I like to make here.
Low Carb Zucchini Blueberry Muffins
Zucchini Blueberry Muffins
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon dried lemon zest
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons SweetLeaf stevia drops
- 1 teaspoon monk fruit liquid extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 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.
Any sweetener can be used. To replace the stevia and monk fruit extracts, use about 3/4 to 1 cup sugar equivalent.