Low-Sugar Whole Wheat Blueberry Muffins
Low-Sugar Whole Wheat Blueberry Muffins use whole grains and a no-calorie sweetener for a breakfast treat that’s a pretty healthy choice.
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 Breakfast Muffins with Bacon and throwing them in the microwave was just part of the routine of getting ready for work.
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, so you might see more quick breakfast options like these Low-Sugar Whole Wheat Blueberry Muffins showing up on the blog.
I’m calling these low-sugar blueberry muffins, because blueberries have natural sugar, but I used Golden Monkfruit Sweetener (affiliate link) in the muffins I made with great results. 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 (affiliate link) for whole grain muffins, and it worked just fine. If I hadn’t bought milk due to kids sleeping over I might have been making these with buttermilk since I rarely have milk. If anyone tries the recipe with buttermilk, I’d love to hear how it works.
How to Make Low-Sugar Whole Wheat Blueberry Muffins:
(Scroll down for complete recipe with nutritional information.)
- Mix together the rolled oats, White Whole Wheat Flour (affiliate link), baking powder, salt, Golden Monkfruit Sweetener (affiliate link) 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.)
- 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 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.
- 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 Ideas with Blueberries:
- 1 1/4 cup 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 (see notes)
- Preheat oven to 400F/205C.
- In medium-sized bowl, stir together the rolled oats, White Whole Wheat Flour (affiliate link), baking powder, salt, 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.
Use regular or extra thick oats, but not instant. 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. If you use frozen blueberries, I would thaw them first.
Recipe slightly adapted from Oatmeal Blueberry Muffins at AllRecipes.
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.
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 Blueberry Muffins would be a good option for phase 2 or 3 of the original South Beach Diet. They’re too high in carbs for traditional low-carb eating plans.
Find More Recipes Like This One:
Use Bread Recipes for 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.