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    Home / Recipes / Kid Friendly

    Gluten-Free Zucchini Blueberry Muffins

    By Lisa MarcAurele on May 19, 2022 7 Comments - This post may contain affiliate links. See Disclosure

    1857 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    zucchini blueberry muffins with text overlay.
    blueberry zucchini muffins pinterest image.
    Kid FriendlyVegetarian

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

    zucchini blueberry muffins featured image.
    Jump to:
    • 💛  Why you'll love it
    • 📋 Ingredients
    • 💭 Tips
    • 🔪 Instructions
    • 🍽️ Serving suggestions
    • 📒 Variations
    • 🙋 FAQs
    • 📚 Related recipes
    • 📖 Recipe

    💛  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.

    📋 Ingredients

    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).

    zucchini blueberry muffin recipe ingredients.

    Flour

    Instead of whole wheat flour, I combined almond flour and coconut flour. This combination balances out the texture of the muffins nicely.

    Baking ingredients

    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!

    Lemon zest

    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

    Eggs are an emulsifier. They bind everything together, so don't skip the eggs in this recipe.

    Sugar substitute

    Use a combination of SweetLeaft Stevia drops and Monk Fruit liquid extract to achieve the perfect level of sweetness in the blueberry zucchini muffins!

    Vanilla

    Real pure vanilla extract deepens the flavor profile of the keto blueberry muffins.

    Greek yogurt

    Use either plain Greek yogurt or sour cream to add moisture and healthy fat to the muffins.

    Zucchini

    Just like with bread, you will use shredded zucchini in these muffins.

    Blueberries

    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.

    💭 Tips

    • 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.

    🔪 Instructions

    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.

    dry muffin batter mixture.

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

    wet muffin batter mixture.

    Then, add the dry ingredients to the wet ingredients and combine them.

    combining the dry and wet mixtures.

    Fold in zucchini and blueberries

    Carefully fold in the zucchini and blueberries to the batter. Mix it together gently until just combined.

    folding in zucchini and blueberries into batter.

    Fill muffin cups

    Add the muffin batter to the prepared muffin cups. Then, bake in the preheated oven until they are completely baked.

    muffin batter in baking pan.

    🍽️ 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.

    zucchini blueberry muffins on white plates.

    📒 Variations

    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!

    🙋 FAQs

    Before we get to the printable recipe card, here are some questions people often ask about how to make it.

    Is gluten-free flour keto-friendly?

    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.

    Is apple sauce keto?

    No. Unfortunately, even unsweetened apple sauce has too many carbs to be keto-friendly. The same is true for apple butter.

    How do you store extra blueberry zucchini muffins?

    Store extra muffins covered in the refrigerator or in the freezer in an airtight container for up to 3 months.

    cut zucchini blueberry muffin on plate.

    📚 Related recipes

    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.

    ★ FOLLOW ME ON FACEBOOK, PINTEREST, AND INSTAGRAM FOR MORE EASY KETO RECIPES.

    📖 Recipe

    zucchini blueberry muffins featured image.

    Zucchini Blueberry Muffins

    Author: Lisa MarcAurele
    4.50 from 4 votes
    Zucchini and blueberries flourish in warm weather. These two summer crops can be combined into tasty low-carb, gluten-free zucchini blueberry muffins!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 12
    Calories 118

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • 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.

    Notes

    Any sweetener can be used. To replace the stevia and monk fruit extracts, use about ¾ to 1 cup sugar equivalent.
    Zucchini muffins tend to stick to the muffin tin, so use silicone or paper liners for baking.
    e 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.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 60.2g | Calories: 118 | 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 % | SmartPoints: 4
    Values
    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
    )
    

    Note 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.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First published on May 23, 2016. Post updated on May 19, 2022, with additional recipe information and new photos.

    « Almond Flour Cake (Keto, Gluten-Free)
    Week 91 Keto Meal Plan »

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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Katie Holden

      January 17, 2019 at 11:48 am

      can you tell me what the equivalent from liquid to powder for the liquid stevia & liquid monk fruit? I've been researching it but can't seem to find it.

      I have the powder/raw monk fruit.
      thanks

      Reply
      • Lisa MarcAurele

        January 17, 2019 at 1:42 pm

        There's a lot of variation depending on the brand used. I'd use anywhere from 1/2 to 1 cup sugar equivalence in the recipe depending on the sweetness you like.

        Reply
    2. Stephanie

      August 20, 2016 at 10:16 am

      Hey! I live in South Africa and have been unable to find monk fruit. Is there a substitute?

      Reply
      • Lisa

        August 20, 2016 at 11:18 am

        You can sub with half as much stevia or replace with another sweetener you have on hand.

        Reply
    3. Pam

      June 07, 2016 at 11:47 am

      4 stars
      Hi Lisa, I love all the recipes but there are tree nut allergies in the family, so the nut flowers do not work for me and my family. Do you have any suggestions as to what I can substitute for these?

      Reply
    4. Julia Mueller

      May 24, 2016 at 11:32 am

      Yuuuuuhs! These mini muffins are perfect for sharing with my family this weekend! I'm a big fan of the almond flour/coconut flour combo and have almost everything I need for the recipe on hand already. I bet these are super addicting and perfect for enjoying with coffee. Bravo, m'dear!

      Reply
      • Lisa

        May 24, 2016 at 12:21 pm

        I've had them with my morning coffee all week! 🙂

        Reply

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