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.
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.
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.
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)
- 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.)
- 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.
- 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.)
- 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.
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.
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.