Sugar-Free Lemon Blueberry Sauce

When we're being "good" here, we try to eat less carbs. And that often means going sugar-free. I wanted a blueberry sauce to use as a topping for those times and I'm happy with this one! If you don't care for Stevia extract, you can certainly use any sweetener you like.

Sugar-Free Lemon Blueberry Sauce
adapted from Blueberry Lemon Sauce at Good Life eats

1 1/2 tablespoons cornstarch
2 cups blueberries, fresh or frozen, divided {I used frozen wild blueberries}
2 tablespoons lemon juice
Zest of 1 lemon
3/4 teaspoon vanilla extract
Pinch of salt
1 tablespoon water
10 drops Stevia extract {or other desired sweetener to taste}

In small pan, stir together cornstarch, 1 cup blueberries, lemon juice, zest, vanilla, and salt. On medium heat, cook until thickened, 3-4 minutes {it didn't even take that long for me}. Stir in remaining blueberries and keep stirring while cooking 1-2 minutes longer. Remove from heat and stir in water if needed, to thin sauce slightly. Stir in Stevia extract or other sweetener to taste. Cool and serve. Can be stored in refrigerator up to 1 week.

How about a couple of breakfast ideas for your sauce?

You could use the sauce on top of pancakes, French toast, or waffles. We love it on top of these Low-Carb Waffles {a family fave}.

Or try this yummy sugar-free breakfast creation. Sweeten plain Greek yogurt with Stevia or other sweetener and stir in a few drops of almond extract. Top with the blueberry sauce and sliced almonds. Delish & kinda fancy! :)

What would you use Sugar-Free Lemon Blueberry Sauce on? 

This post linked to:
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom

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Have a blessed day friends!

Pumpkin Blueberry Streusel Muffins Anyone?

I'm happy to be over at Denise In Bloom, participating in her 31 Days of Autumn Goodness!

I'm sharing these yummy muffins there today...

Go enjoy some muffins and check out more of the 31 Days of Autumn Goodness while you're there!

Have a lovely Fall day friends!!

Lemon Blueberry Muffins

Finally - here are the yummy muffins I mentioned last week!  I saw a recipe for lemon muffins in a cookbook, made a couple changes and thought the recipe would be even better with blueberries!

Lemon Blueberry Muffins

1 lemon
1 cup plus 1 tablespoon sugar, divided
2 cups all-purpose flour (I used unbleached)
2 teaspoons baking powder
1 dash salt
2 eggs
1 cup buttermilk
1/2 cup melted butter
1/2 to 1 cup fresh or frozen blueberries

Preheat oven to 375 degrees F.  Zest lemon; set zest aside.  Slice lemon in half and squeeze out juice, removing seeds.  Mix lemon juice with 1 tablespoon of the sugar and set aside.

In bowl, combine remaining 1 cup sugar, flour, baking powder, salt and the lemon zest.  In separate bowl, mix eggs and buttermilk.  Stir in melted butter.  Add wet ingredients to dry ingredients and stir just until mixed.  Batter will be lumpy.  Fold in blueberries.

Spray 12-cup muffin tin with cooking spray.  Fill muffin cups until batter is used up.  Bake 25 minutes, or until lightly browned on top.  Let cool in muffin tin 10 minutes.  Brush tops of muffins with lemon juice mixture.  Remove muffins from tin.  Serve warm or at room temp.  Makes 12 muffins.

Yummy!!  I love lemon and blueberry together!  And I love that the tops are brushed with a lemon juice/sugar glaze to enhance the moist lemony flavor.

What's your favorite muffin recipe?

This post is linked to:
~ Tempt My Tummy Tuesday at Blessed With Grace
~ Tasty Tuesday at Balancing Beauty and Bedlam

Have a delicious day friends!