Low-Sugar Blueberry Muffins use whole grains and a no-calorie sweetener for a breakfast treat that’s a a lot lower in sugar and carbs. Check the nutritional information to see if this works for you!

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Low-Sugar Blueberry Muffins shown in muffin baking cups on baking sheet.

It seems odd, but the truth is that I had a much easier time eating a good breakfast every day when I was rushing off to work in the morning. Now that I”m “retired” and 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 going though, so you might see more quick breakfast options like these Low-Sugar Whole Wheat Blueberry Muffins showing up on the blog.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How can a muffin with blueberries be low in sugar?

I’m calling these low-sugar blueberry muffins, because of course the blueberries have natural sugar, but I used Golden Monkfruit Sweetener (affiliate link) in the muffins with great results.

Are the low-sugar blueberry muffins low in carbs?

These blueberry muffins do have some carbs, but I used White Whole Wheat Flour (affiliate link) for whole grain muffins. Each muffin has about 15 net carbs; if that’s too much of a carb splurge for you check below to see some low-carb muffin recipes made with almond flour that I’ve loved.

Can you make the recipe with frozen blueberries?

You can definitely make the recipe with partly-thawed frozen blueberries if you don’t have fresh ones.

Can you use buttermilk instead of milk?

If I hadn’t bought milk due to kids sleeping over I might have been making the blueberry muffins with buttermilk since I rarely have milk on hand. I haven’t tried them with buttermilk, but there are people in the comments who have reported good results with using it.

Want Breakfast Muffins that are low in carbs?

Check out Low-Carb Muffins and Breakfast Muffins to see a great collection of grab-and-go breakfast ideas that are low in carbs. You might also like to see my Master Recipe for Low-Carb and Keto Egg Muffins.

Low-Sugar Whole Wheat Blueberry Muffins process shots collage

How to make Low-Sugar Blueberry Muffins:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Mix together the rolled oats, White Whole Wheat Flour, baking powder, salt, Golden Monkfruit Sweetener or 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.)
  2. In a separate bowl, beat the egg with a fork, then mix in the milk or buttermilk and vegetable oil. (Add the fresh lemon zest to this if you’re using it.)
  3. Add the wet ingredients to the dry ingredients and stir just long enough to combine them. (Don’t over-stir!)
  4. Then gently fold the blueberries into the muffin batter, again barely stirring until the mixture is combined.
  5. I used the smallest size of my favorite individual silicone muffin cups and filled them about 3/4 full, which made 12 smallish muffins. (affiliate links) This would probably make about 9 large muffins if you used the larger size muffin pan.
  6. One of these muffins with some protein would be a great breakfast, and they’re also perfect as a side for a brunch.

More Healthy Recipes Using Blueberries:

Low-Sugar Whole Wheat Blueberry Muffins finished muffins on baking sheet
Yield: 12 muffins

Low Sugar Blueberry Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

These Low-Sugar Blueberry Muffins are a breakfast treat that’s still a pretty healthy choice; check the nutritional info and see what you think!


  • 1 1/4 cup rolled oats or gluten-free rolled oats (see notes)
  • 1 cup white whole wheat flour
  • 1 T baking powder
  • 1/2 tsp. salt
  • 1/3 cup Golden Monkfruit Sweetener (see notes)
  • 1 1/2 tsp. dried lemon zest (see notes)
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 cup fresh blueberries or partly-thawed frozen blueberries 


  1. Preheat oven to 400F/205C.
  2. In medium-sized bowl, stir together the rolled oats, White Whole Wheat Flour, baking powder, salt, Golden Monkfruit Sweetener or other sweetener, and dried lemon zest. (If you’re using fresh lemon zest, add it with the wet ingredients.)
  3. In a small bowl, beat the egg with a fork, then stir in the milk and vegetable oil.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until barely combined, being careful not to mix too much.
  5. When ingredients are combined, gently fold in blueberries.
  6. Spray muffin pan or silicone muffin cups with nonstick spray if desired. (I sprayed the muffin cups I used.)
  7. Divide batter equally among muffin cups, filling about 3/4 full. (If your muffin pan has large cups, this may only make 9 muffins.)
  8. 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.


Use regular or extra thick rolled oats, but not instant oats for this recipe.

I love Golden Monkfruit Sweetener (affiliate link) but use any no-calorie sweetener of your choice.

If you don't have dried lemon zest, use 1 T fresh lemon zest.

Recipe slightly adapted from Oatmeal Blueberry Muffins at AllRecipes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 236mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Sugar Whole Wheat Blueberry Muffins finished muffins on baking sheet

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with Golden Monkfruit Sweetener or an approved sweetener and white whole wheat flour, these Low-Sugar Blueberry Muffins would be a good option for phase 2 or 3 of the original South Beach Diet. Check the nutritional information if you’re following a low-carb eating plan to see if they’re too much of a splurge on carbs.

Find More Recipes Like This One:
Use Desserts and Baking Recipes for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2009. It was last updated in 2023 with more information and a recommendation for Golden Monkfruit Sweetener.

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