1 3/4 c. white whole wheat flour

1 c. sugar substitute

zest of 1 lemon, grated

1 t. baking powder

3/4 t. baking soda

1/4 t. salt

1 c fresh blueberries

12 oz. sugar-free lemon yogurt

1/3 c. oat milk

1/3 c. canola oil

1 egg

1 T. lemon juice

Preheat oven to 375º F

Mix together dry ingredients (flour, sugar substitute, lemon zest, baking powder, baking soda, salt) in a large bowl. Add blueberries and stir to coat blueberries with flour mixture.

Mix together wet ingredients (yogurt, oat milk, canola oil, egg, lemon juice) in a small bowl. Pour into bowl with dry ingredients and mix just until combined.

Pour into muffin tins lined with muffin papers and bake for 20-25 min.

A sugar free version of my Tangy Lemon Blueberry Muffins

Yield: 17 muffins

Last updated: 6/13/25