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Blueberry Zucchini Muffins are a delicious healthy treat that fits easily into the keto diet. Using keto-friendly coconut flour, fresh blueberries, and shredded zucchini, you will find yourself whipping these muffins up on a regular basis. A delightfully sweet keto muffin, these are a perfect choice for satisfying cravings with zero guilt.
Blueberry Zucchini Muffins
Muffins are a staple breakfast or snack in most homes. When starting out on a keto or low-carb diet, you may be worried about how you will manage those days when you just need a fast option. Muffins had been your go-to choice before, but now what?
This recipe is a great substitute for your traditional muffin. Not only do you have those flavors you are looking for, but this recipe captures a classic muffin texture that you might miss in others. Coconut flour works wonderfully to provide the texture you want and need in a muffin.
Why do My Blueberries Sink in My Muffins?
One of the common problems people have when making muffins with fruit is that the fruit sinks to the bottom of the muffin. While they still taste delicious, it might make it a bit harder to get an even mix of flavors in every bite.
Your blueberries are slick on the outside, so the batter won’t stick to them. This makes it easier for them to simply slide through the batter and sit on the bottom of the muffin cup.
To prevent your blueberries from sinking, it is recommended that you would normally toss them in flour before adding to a batter. When making keto blueberry muffins, you can simply toss them in the coconut flour (or almond flour depending upon needs), just before adding to the batter. This will help to coat them and keep them from sinking.
How Do You Store Muffins?
While most muffins can easily be stored in any plastic storage bag or airtight container on the counter, I recommend storing these in the refrigerator if not eating the same day. It helps them to stay fresh for longer.
With any muffin, allow it to cool completely before storing it for later. I like to add these to a large container with a lid, then separate layers with a paper towel. Lastly, cover well with the lid and seal before putting into the refrigerator.
You can easily reheat these keto blueberry muffins for just 15-20 seconds in the microwave before eating. I love adding a pad of fresh butter to them when still warm!
Can I Make this Into Blueberry Zucchini Bread?
You can easily pour this batter into a prepared loaf pan and make it a bread rather than a muffin. While muffins are easy for portion control, sometimes when pressed for time I prefer the fast and easy method of simply pouring the batter into one or two loaf pans.
The cook time will be longer for a loaf of blueberry zucchini bread than for muffins. I would recommend starting with 35 minutes and check for doneness, then cook for an additional 10-15 minutes at a time until browned on top and cooked through in the middle.
More Keto Muffin Recipes
Muffins are one of my favorite things to make and keep on hand. This list of more keto-friendly muffins will help add even more variety to your menu with no fear of going over your macros.
- Keto Classic Cinnamon “Sugar” Muffins are always a hit with their easy flavors. I love that they taste a bit like a snickerdoodle in the form of a muffin!
- If you want something with more fruit, you may prefer the Keto Strawberry Muffins recipe. It’s a favorite in summer months when strawberries are fresh on the vine but are still amazing when using frozen berries.
- Of course, Keto Pecan Muffins are another hit with everyone. A sweetened option that you will fall in love with making, they are packed with protein.
- For a citrus twist, enjoy these Low Carb Cranberry Orange Muffins. Not as low in macros as others, they are still delicious and a great treat.
How to Make Keto Blueberry Zucchini Muffins
For the full ingredient and instruction list, see the printable recipe below.
Begin by preheating the oven as directed, and then lining muffin tins with sprayed liners. You can also use a silicone muffin mold if preferred.
Now, in a bowl, you will mix together the coconut flour, monkfruit, baking powder, and salt.
In a separate bowl, you will mix together the grated zucchini, eggs, butter, and vanilla.
Now, combine the wet and dry ingredients, then stir in the blueberries last.
Divide the batter between the muffin tins.
Bake for 30-35 minutes until the tops are set and begging to brown.
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- ¾ cup coconut flour
- ½ cup granulated monkfruit
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 to 2 ½ cups shredded zucchini
- 6 large eggs
- ½ teaspoon vanilla extract
- ⅔ cup butter, melted
- ½ cup frozen blueberries
- Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners. Spritz cupcake liners with nonstick cooking spray.
- Mix together dry ingredients: coconut flour, monkfruit, baking powder, and salt.
- In a separate mixing bowl, mix together zucchini, eggs, butter, and vanilla.
- Combine the wet and dry ingredients. Gently stir in blueberries.
- Equally divide the batter between 12 to 15 muffins, depending on size desired.
- Bake for 30 to 35 minutes until the tops are completely set and beginning to brown on top.
Amount Per Serving: Calories: 182 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 120mg Sodium: 250mg Carbohydrates: 6g Net Carbohydrates: 4g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 6g