Sunday, July 19, 2009

Recipe for Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon

Low Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon
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 blueberry muffins showing up on the blog.

I'm calling these low-sugar muffins, because blueberries have natural sugar, but I used Splenda in the muffins I made with great results. Even if you don't want to use Splenda or Stevia, at only 1/3 cup sugar for 12 muffins, these would be pretty low in sugar. 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 overstir!)

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
(Makes 9-12 muffins, depending on size of muffin cups or pan used, recipe slightly adapted from Oatmeal Blueberry Muffins at AllRecipes.)

Ingredients:
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 Splenda, Stevia granulated, or sugar (use Splenda or Stevia for the South Beach Diet)
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)

Instructions:
Preheat oven to 400F. In medium-sized bowl, stir together the rolled oats, white whole wheat flour, 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.

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South Beach Suggestions:
Made with Splenda or Stevia and white whole wheat flour, these muffins would be a good option for phase 2 or 3 of the South Beach Diet.

More Bloggers Make Blueberry Muffins with Oats:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Vegan and Gluten-Free Blueberry Oat Muffins from Karina's Kitchen
Blueberry Maple Oatmeal Muffins from Closet Cooking
Oatmeal Blueberry Applesauce Muffins from Joy the Baker
Blueberry Oatmeal Muffins from Culinary in the Country
Blueberry Oatmeal Muffins with Flax Meal from Once Upon a Plate
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

51 comments:

; ) said...

These look delicious! I'm for sure going to try these once I pick up some more splenda :)

do you think it'll taste any different if I use truvia?

Laura said...

Looks so yummy!
Where do you get your silicone muffin cups from? I bought some a few years back, but I never liked how they seemed to deflate and spill when I filled them with batter. Yours look much sturdier than the ones I had.

Kalyn said...

I don't have any experience cooking with Truvia, so I'm not sure how it will work. Love to know how it works if you try it though.

Laura, I got these muffin cups at Sur la Table. It was actually at the Ferry Building in SF, but I'm guessing all the Sur la Table stores would have them. I've seen some other brands online and did notice they look pretty thin. These are great. Have used them over and over too.

Cyndi said...

Thanks for this one, Kalyn! I'll definitely be making this when I get back home.

Junglefrog said...

These look lovely! I have to have breakfast; regardless of where I am or where I am going as I simply cannot function without...:) This looks like a delightful start of the day!

Karina Allrich said...

I know exactly what you mean about distraction when you work at home. Hours can go by before I've tuned in to my growling empty stomach. Having these muffins on hand would be a tasty, handy breakfast treat.

Lydia (The Perfect Pantry) said...

I'm really crazy about the white whole wheat flour. I love the way it behaves, and yet doesn't overwhelm cakes and cupcakes with "whole grain" texture. I've never tried the silicone baking cups. Do you need to adjust the baking time when you use them?

Kalyn said...

I'm trying not to laugh hysterically that people are asking me baking questions! I am completely in the dark about most things related to baking. I think the silicone cups behave just like a metal pan though; haven't ever seen anything about adjusting the time.

Glad people are liking these, and also a bit relieved to hear that I'm not the only one who gets distracted and forgets to eat. (Never happens when I'm working away from home. Then eating *is* the distraction!)

Lauren said...

These look fabulous, Kalyn! What a nice, portable twist on an oatmeal breakfast. Great to see the low sugar option! Muffins tend to be sugar/calorie bombs, yikes. These look a bit lighter. :)

Kalyn said...

Lauren, thanks! I'm not a fan of those muffins that taste like cake. These are just slightly sweet, but very tasty.

kitchen faucets said...

Thanks for posting such delicious recepies... looks really YUMMY! i am surely gonna try these out

Joanne said...

These would definitely encourage me to eat breakfast in the morning (if it weren't already my favorite meal of the day). I also like using almond milk instead of milk in my baked goods - it adds a little hint of extra flavor.

SarahKate said...

I love the combo of blueberries and lemon... these look gorgeous!

Kalyn said...

Interesting idea to use almond milk. I hadn't heard of that before but I bet it's good.

LoveFeast Table said...

I want to try these...looks like breakfast to me! -CA

Barb said...

whole wheat white flour??? Is that legal on south beach...more than 3 gms of fiber???? Actually never heard of it, but I hope that it is cause my husband is not a big fan of whole wheat or any bread that is brown...He thinks I am pulling one off on him, although he has not caught on the whole wheat pastas yet.

Kandra said...

These look delish and I only have a few more days until I'm on Phase II! Your site is definitely one of my favorite finds of all time!

FabFrugalFood said...

I have read that things don't brown as well in the silicone baking cups, but your muffins look golden brown and delicious!

Did you adjust anything from the original recipe as far as temp or oven placement?

Kalyn said...

Barb, white whole wheat flour is definitely South Beach legal for phase 2 or 3. It's whole wheat flour made from a type of lighter wheat. The wheat is also milder in flavor, so it's better for a lot of things. Try it, I bet you will become a fan. I've had very good luck just substituting it for white flour in lots of recipes. (If I knew even the slightest thing about baking I could probably do even better with it, but I'm learning!)

Kandra, thanks so much! You'll love the muffins when you get to phase 2. I'd probably eat them with some kind of protein, which lowers the glycemic index.

Kalyn said...

Hate it when Blogger sends comments to me after I've responded and it looks like I'm ignoring people! FabFrugalFood, the recipe said baked at 400F for 20-25 minutes. I used that temp and took them out after 22 minutes. This was in a toaster oven, might have made a little difference.

Nanci said...

I hav silicone muffin tins and I like them. However, some years back a chemist who helped develop them told me that she would never use them due to the compounds in them. Have you had any info on the long term safety of the silicone baking utensils?

Kalyn said...

Nanci, I'm not worried about it at all. My brother-in-law is a chemical engineer and he uses them.

Just Add A Little Water said...

do you have any idea about how many calories these are per muffin?

brookelmt said...

I tried these today with a few modifications. I used regular Whole Wheat flour (lower carbs and higher fiber than my white flour but I have no idea how south beach it is) and I split the oil with applesauce (no real reason, just lowering the fat level a bit). I also used regular sugar (okay, organic evaporated cane juice) but decreased the measurement about 2 T because of the applesauce and I used Rice Milk (unsweetened, unflavored) since my son is supposed to avoid cow dairy.
They were nice and heavy and it stuck with me for awhile which the cakey muffins don't tend to do.
Also, my 3 year old loved them which is always a plus!

Kalyn said...

JALW, one reason I chose South Beach to manage my weight was because I didn't want to count calories, so sorry, but I have no idea. I would guess they'd be much lower in calories than most blueberry muffins though.

Kalyn said...

It's happening again with the comments, truly I'm not ignoring people!

Brookelmt, thanks for sharing, and so glad they worked for you.

Maria said...

I LOVE that you baked! The muffins look fantastic!

Kalyn said...

Maria, who knows, I just might do it again!

Karen said...

These are great! I substituted about 1/8c. agave for the splenda, and rice milk for the cow milk (lactose intolerant). The muffins turned out great. The kids loved them so I'm sure we'll be making these often. Thanks for another great recipe.

Kalyn said...

Karen, glad you liked them and thanks for sharing about those substitutions. Good to know other options will work.

kymmi said...

Thanks for this! I made them this morning (before work! I felt so accomplished) as they were really quick. Popped them in the oven before I walked the dog and voila! Fresh muffins. I'm looking for something my daughter can eat on the way to school/summer camp. Too often it turns out to be a toaster pastry or something else sugar laden.

I think where I went wrong was in using oat flour (I couldn't find the whole wheat white) - and it didn't rise. Still tasty, but my 5 year old claimed to not like them after she finished about 90% of one. I loved the oatmeal taste, though! May have to try a cinnamon apple version sometime.

I wonder if the brown sugar splenda would be a good substitute. I'll have to play with them.

Kalyn said...

Kymmi, I don't really know anything about oat flour, but I'd think that with that much oatmeal you do need some wheat flour. The white whole wheat is worth looking for, if you have a natural foods store or Whole Foods you could definitely get it there. You can also buy it online.

I think the brown sugar Splenda would work, might be good.

Maggie said...

Love how little sugar these have. I actually just hate muffins that are too sweet!

Deah said...

Baked these last night. Super good! I think next time I'll back down on the lemon zest. Just my opinion.

Kalyn said...

Deah, glad you liked it, and of course, adjust to your own preferences as desired!

Keisha said...

Kalyn I just tried this recipe and I must say they came out perfect. I have never used whole wheat flour before and I can truely say I will be using it again they came out great. Thanks for your blog and all of these wonderful recipes...

Kalyn said...

Keisha, thanks so much. Glad you liked it!

CherylK said...

Perfect! I have some Splenda in the pantry and haven't been using it because I've been trying to stay away from "faux" sugars. BUT, I have a friend who is diabetic and I think he'd love these muffins. I will make them this week. Thanks!

Anonymous said...

I haven't seen anyone say anything about the amount of baking powder on here, so I figured I would just go on and ask. Don't you think a whole tablespoon is a bit much? I baked these last night, following your recipe to the letter, even though I wondered if I had maybe read the Tablespoon wrong, and maybe you meant a tsp. Reread the recipe and nope, it said T. I read through the comments, and saw all the wonderful comments about the recipe and said "I'll just go for it, what the heck." In went the T of BP. They rose well, they browned great. Upon first smell, they smelled heavenly, the shock when I bit into them was something else altogether. I could taste the chemical leavening as a bitter tangy aftertaste. If you experience the same reaction upon baking these, just back the baking powder down to a tsp and a half. Technically speaking, from a baker's point of view, you should really only use 1 tsp leavener per 1 cup flour to keep a good ratio of gluten/leavener, but since these have blueberries and lemon zest in them you want to add just a bit more because of the acid. Just my take on it. Once I lessened the leavening agent, they were WONDERFUL. Thank you for posting the recipe.

Toni C. said...

just sent the 'anon' msg about the leaveners, I hit the button by mistake, I meant to hit the name/ URL. I hate it when I get anon comments. so here's my name and info :)

Kalyn said...

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.

Karma said...

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

Karma

Kalyn said...

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

Krista said...

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.

Kalyn said...

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

vessels of clay said...

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!

Kalyn Denny said...

Glad they were a hit with the kids!

Lynn K. said...

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

Kalyn Denny said...

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.

minannb said...

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!

Kalyn Denny said...

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

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