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Kalyn's Kitchen

Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon

These Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon are made with whole grains and low-carb sweetener for a breakfast treat that’s still a pretty healthy choice. Use Bread Recipes for more recipes like this one.

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Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon found on KalynsKitchen.com

As contradictory as it sounds, I had a much easier time eating a good breakfast every day when I was rushing off to work in the morning. On those days, grabbing some Peanut Butter Oatmeal or Cottage Cheese and Egg Breakfast Muffins and throwing them in the microwave was just part of the routine of getting ready for work.

Now that my time is less scheduled, I get distracted from eating and sometimes notice I’ve been up for hours and haven’t eaten a thing! I really do want to keep the breakfast habit, so you might see more quick breakfast options like these Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon showing up on the blog.

I’m calling these low-sugar blueberry muffins, because blueberries have natural sugar, but I used Stevia-in-the-Raw Granulated Sweetener in the muffins I made with great results. If you’re not a stevia fan, use any low-carb sweetener you prefer for these tasty muffins.

I adapted this recipe from Oatmeal Blueberry Muffins I found on AllRecipes, but I used white whole wheat flour for whole grain muffins, and it worked just fine. If I hadn’t bought milk due to kids sleeping over I might have tried making these with buttermilk since I rarely have milk. If anyone tries the recipe with buttermilk, I’d love to hear how it works.

Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon found on KalynsKitchen.com

Mix together the oats, flour, baking powder, salt, sweetener of your choice, and dried lemon zest, stirring until ingredients are well combined. (If you’re using fresh lemon zest I would add it to the wet ingredients.) In a separate bowl, beat the egg with a fork, then mix in the milk and vegetable oil. (Add the fresh lemon zest to this if you’re using it.) Add the wet ingredients to the dry ingredients and stir just long enough to combine them. (Don’t over-stir!) Then gently fold the blueberries into the muffin batter, again barely stirring until the mixture is combined. I used my favorite individual silicone muffin cups and filled them about 3/4 full, which made 12 smallish muffins. This would probably make about 9 large muffins if you used the larger size muffin pan.

Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon found on KalynsKitchen.com

One of these muffins with some protein would be a great breakfast for me, and they’re also perfect as a side for a brunch.

More Healthy Ideas with Blueberries:

Low-Sugar and Gluten-Free Slow Cooker Blueberry Crisp ~ Kalyn’s Kitchen
Vegan and Gluten-Free Blueberry Oat Muffins ~ Karina’s Kitchen
Easy Red, White, and Blueberry Salad ~ Kalyn’s Kitchen

Low Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon

These Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon are a breakfast treat that’s still a pretty healthy choice!


  • 1 1/4 cup rolled oats (regular or extra thick oats, but not instant)
  • 1 cup white whole wheat flour
  • 1 T baking powder
  • 1/2 tsp. salt (I used fine grind sea salt)
  • 1/3 cup low-calorie sweetener of your choice
  • 1 1/2 tsp. dried lemon zest or use 1 T fresh lemon zest
  • 1 egg
  • 1 cup milk (I used skim milk)
  • 1/4 cup vegetable oil (I used canola oil)
  • 1 cup fresh blueberries (for frozen blueberries, I would thaw them first)


  1. Preheat oven to 400F. In medium-sized bowl, stir together the rolled oats, white whole wheat flour, baking powder, salt, sweetener (I used Stevia-in-the-Raw Granulated Sweetener), and dried lemon zest. (If you’re using fresh lemon zest, add it with the wet ingredients.)
  2. In a small bowl, beat the egg with a fork, then stir in the milk and vegetable oil. Pour the wet ingredients into the bowl with the dry ingredients and stir until barely combined, being careful not to overstir. When ingredients are combined, gently fold in blueberries.
  3. Spray muffin pan or silicone muffin cups with nonstick spray if desired. (I sprayed the muffin cups I used.) Divide batter equally among muffin cups, filling about 3/4 full. (If your muffin pan has large cups, this may only make 9 muffins.)
  4. Bake muffins 20-25 minutes, until tops are starting to brown and a toothpick inserted comes out clean. I baked my muffins 22 minutes in a small toaster oven.


Recipe slightly adapted from Oatmeal Blueberry Muffins at AllRecipes.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with an approved sweetener and white whole wheat flour, these Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon would be a good option for phase 2 or 3 of the South Beach Diet. They’re too high in carbs for traditional low-carb eating plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    51 Comments on “Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon”

  1. Glad you liked them, and I love how you adapted!

  2. LOVE!!! I just made these and used unsweetened almond milk (in place of skim) and coconut oil (in place of canola). They are perfect! Love the lemon zest with the blueberries. And these are just the right amount of sweetness. Will make these often! Thank you Kalyn!

  3. No, the oats aren't supposed to be precooked. Did you follow the recipe just as I shared it, and if so what went wrong with how it turned out? I am surprised, because you can see in the comments that quite a few people have made this and enjoyed the recipe.

  4. Are the oats to be precooked. I just made these with such hi hopes and it was an epic fail. 🙁

  5. Glad they were a hit with the kids!

  6. I made these muffins tonight. Super easy and they were so delicious! I didn't have blueberries, so I used semi sweet chocolate chips. My toddlers loved them! Thank you so much for the recipe!

  7. Krista, thanks for sharing your version! Glad you enjoyed them.

  8. I made these with regular whole wheat flour (not white whole wheat), regular white sugar, nonfat buttermilk, fresh lemon zest, and frozen unthawed blueberries. I used all the same measurements as in the original recipe. I ended up with 11 smallish muffins, but probably could have stretched it to 12 and I baked them for 24 minutes. They were perfect- hearty, slightly sweet, and delicious! This is a keeper recipe that I'm sure could be modified with other spices and fruit.

  9. Karma, I like the sound of that. Glad you are enjoying the recipes!

  10. Dear Kalyn,

    I can't thank you enough for keeping this blog going and for the lovely and tasty recipes that can be found here.
    I absolutely love these muffins, I have twisted the recipe a bit by replacing half a cup of flour and instead adding ground almonds- give it a go!

    Thanks very much from England


  11. Toni, when I saw your comment I wondered if I had mis-typed it, so I checked the link that's in the post to AllRecipes, where I adapted the recipe from. It does say one tablespoon baking powder. Since there is 1 1/4 cups oatmeal and 1/3 cup Splenda, in addition to 1 cup flour, that doesn't seem like that much to me for more than 2.5 cups dry ingredients in addition to the blueberries. Of course, you're free to make it any way you wish! Glad you enjoyed the revised recipe.