These delicious Blueberry Oatmeal Muffins are a grab and go breakfast made with oats, almond milk, monk fruit, Greek yogurt and eggs. They are flavored with fresh lemon and studded with juicy, sweet blueberries for a wholesome snack or breakfast option.
I’m always looking for quick breakfast and snack options, and these blueberry oatmeal muffins are a hit with both kids and adults. You can make them on Sunday and they reheat perfectly throughout the week.
Baked Blueberry Lemon Oatmeal Muffin Cups make for a healthy way to start the day! They’re hearty and delicious, free of all refined flours and sugars and perfect for meal prep. These are nutritious and easy to make – you only need one bowl. They will quickly become a family favorite.
Think of these baked blueberry lemon oatmeal cups as a muffin on a mission. They are dense, hearty and lightly sweetened, providing you with a muffin you can feel good about eating for breakfast.
If this recipe seems familiar, it’s because they are a slight twist on my baked apple oatmeal cups, which have become a reader favorite. And if you love these, you’ll also enjoy my banana chip oatmeal muffin cups and my pumpkin spice oatmeal muffin cups.
Not surprising, that everyone loves the baked muffin cups so much, they are easy to make, super delicious and rather convenient as well.
Are Baked Oatmeal Muffin Cups, Oatmeal Or Muffins?
Both are correct. These are oatmeal and a muffin. You will notice that they’re not light and fluffy like a pastry shop muffin. They’re hearty and dense like a bowl of oatmeal, but more convenient.
Ingredients In Blueberry Oatmeal Muffins
You need 11 simple ingredients for my baked oatmeal cups. Each is important!
- Oats: Old-fashioned whole rolled oats work best for this recipe.
- Salt: Salt adds flavor.
- Baking Powder: Baking powder prevents the oatmeal cups from tasting too dense.
- Milk: Unsweetened vanilla almond milk will soften the oats and help make these muffins moist. I like using almond milk, but any milk will work.
- Greek yogurt: Greek yogurt adds protein and takes the place of butter or oil. You can use mashed banana or applesauce instead of Greek yogurt for a dairy free option, but you won’t get that extra boost of protein.
- Eggs: Provide protein and structure.
- Lemon juice + zest: Fresh lemon gives these oatmeal muffin cups a lovely lemon flavor.
- Monk fruit: Monk fruit sweetens and flavors these baked oatmeal cups. If preferred, coconut sugar is a great substitute.
- Blueberries: Stir in blueberries for plenty of antioxidants and natural sweetness and flavor.
- Sliced almonds: Almonds provide a nice crunch and even more nutrients. To make these nut-free, you can leave them out.
How Do You Make Blueberry Oatmeal Muffins?
What’s better than an easy one bowl recipe that comes together super quick?! To make these baked oatmeal cups, simply add all of the ingredients – oatmeal, salt, baking powder, almond milk, Greek yogurt (or mashed banana or applesauce), eggs, lemon zest, lemon juice, monk fruit (or another sugar) to a bowl.
Mix everything together until you’ve got a rich, hearty batter, then stir in the blueberries and almonds. Divide the batter evenly in a 12-cup muffin pan.
Pop the muffin pan in your 350 degree Fahrenheit oven and bake for 25-30 minutes or until the top is just slightly golden. Let them cool and then enjoy!
Baked Oatmeal Cup Variations
We all crave a little variety sometimes. Try these different flavor and add-in options!
- Flavor: Instead of lemon juice and zest, give orange juice and zest a whirl.
- Fruit options: Instead of blueberries, you could use cranberries, raspberries or chopped strawberries.
- Mix-in options: Add some mini chocolate chips, unsweetened shredded coconut or dried fruit for a fun twist.
More Baked Oatmeal Muffin Cup Recipes:
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Baked Blueberry Lemon Oatmeal Muffin Cups
Ingredients
- 3 cups rolled oats
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup unsweetened vanilla almond milk
- 1 cup plain greek yogurt or mashed banana or apple sauce*
- 2 pastured eggs beaten
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup + 2 tablespoons monkfruit**
- 3/4 cup blueberries
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350ºF and spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
- In a large bowl combine oats, salt and baking powder and gently toss together.
- Mix in milk, Greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
- Add in the blueberries and almonds and stir until just combined.
- Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
- Cool completely before removing muffins from the pan and enjoy!
Stephanie Sullivan
I made these this morning, and they’re delicious! Thanks, Dani!
Dani
So glad you enjoyed them Stephanie!
JoAnn Martino
What can I use instead of eggs
amy wright
Hi. These look delicious and I want to make them soon; however, I usually use monk fruit extract powder. Could I use this in place of the granulated monk fruit and if so, what amount would you recommend?
Dani
Hi Amy! I wish I could be more help here but I have never worked with monk fruit extract before so I don’t know. Maybe another reader will be able to offer some advice?
Gill
I have made this recipe three times now, and the result is delicious. I have also adapted the base recipe for Apple oat cups as well. I get a lot of joy from making and eating your recipes, and love watching your YouTube channel. Thank you for sharing.
Dani
Thanks Gill! I’m so glad you are enjoying the videos and the recipes. Thanks for taking the time to let me know.
Anabel
Wow! This muffins look great! I would like to bake them for my 2 year old daughter but I am not so sure if monk fruit is that suitable or healthy for small children. I woul like them to be low sugar though… Is there a substitute other than cocounat sugar I could use? If I replace the Joghurt with apple sauce, do I get to use a bit less of sugar?
Dani
Monk fruit is safe for children but if you prefer not to use it, you can swap in any granulated sugar you like at a 1:1 ratio. Hope that helps!
Lynn
Used banana vs yogurt because that is what I had, and had to use frozen wild blueberries (which are smaller). In order to avoid excess moisture I used a technique I learned from Cooks Country. Thaw the blueberries on paper towels then gently blot with additional paper towels. Also used Serve as the sweetener. The cups came out perfect! They were even BETTER the next morning! Hubby ate them cold, I sliced in half and toasted in a pan with a little butter. Mmm, Mmm, Mmm!
Dani
Love all the adjustments you made, Lynn!! The key to being a good home cook is knowing how to make the recipes work for you!! So glad you enjoyed these.