Low-Sugar Whole Wheat and Oatmeal Blueberry Muffins with Lemon

Ingredients

• 1 1/4 cup rolled oats
• 1 cup white whole wheat flour
• 1 T baking powder
• 1/2 tsp. 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
• 1/4 cup vegetable oil
• 1 cup fresh blueberries

Directions

1. Heat the oven to 400F. In a medium bowl, mix the rolled oats, white whole wheat flour, baking powder, salt, sweetener, and dried lemon zest. If you are working with fresh lemon zest instead, save it for the liquid mixture.
2. In a small bowl, use a fork to beat the egg, then blend in the milk and vegetable oil. Add the liquid mixture to the dry mixture, and stir only until everything comes together. Once the batter is mixed, fold in the blueberries with a gentle hand.
3. Coat a muffin pan or silicone muffin cups with nonstick spray, if you like. Portion the batter evenly into the cups, filling each one about 3/4 full. If the cups in your muffin pan are on the larger side, you may get 9 muffins.
4. Bake for 20-25 minutes, until the tops have begun to color and a toothpick comes out clean from the center. These muffins baked for 22 minutes in a small toaster oven.