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.)

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 or sugar (use Splenda 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)

Preheat oven to 400F. In medium-sized bowl, stir together the rolled oats, white whole wheat flour, baking powder, salt, Splenda or sugar, 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 over stir. 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.

***Note: I used cupcake papers to make these cupcakes and they stuck to the papers...next time I will spray my muffin tin and put the batter right into the tin...no papers!