Kalyn's Kitchen

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.

PIN Low-Sugar Whole Wheat Blueberry Muffins!

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

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.

Low-Sugar Whole Wheat Blueberry Muffins process shots collage

How to Make Low-Sugar Whole Wheat Blueberry Muffins:

(Scroll down for complete recipe with nutritional information.)

  1. 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.)
  2. 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.)
  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 Ideas with Blueberries:

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

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

Low Sugar Whole Wheat Blueberry Muffins

Yield 12 muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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 (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)


  1. Preheat oven to 400F/205C.
  2. 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.)
  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 overstir.
  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 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.

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Low-Sugar Whole Wheat Blueberry Muffins

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    51 Comments on “Low-Sugar Whole Wheat Blueberry Muffins”

  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.