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 nutritious are easy to make (only uses one bowl) and will quickly become a family favorite.
Think of these 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 (I’ve also shared 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.
One thing you’ll probably notice right off the bat as well is 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.
How To Make Blueberry Lemon Oatmeal Cups
What’s better than an easy one bowl recipe that comes together fast. Just add all of the ingredients – oatmeal, salt, baking powder, almond milk, plain greek yogurt*, eggs, lemon zest, lemon juice, monk fruit** to a bowl.
Mix everything together until you’ve got a rich, hearty batter, then stir in blueberries and almonds. Divide the batter evenly between 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!
More Baked Banana Oatmeal Muffin Cup Recipes:
- Baked Banana Oatmeal Muffin Cups
- Baked Pumpkin Spice Oatmeal Muffin Cups
- Baked Apple Walnut Muffin Cups
Baked Blueberry Lemon Oatmeal Muffin Cups
Yield: 12 muffin cups
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
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 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
Directions:
- Preheat over to 350 degrees F.
- 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.
- Next, 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!
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granulated sugar) in it’s place.
***I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
****To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
Is the sweetener 1/4 cup + 2 Tbsp? The recipe doesn’t say 1/4 what 🙂
And if using Truvia, is it the same amount as the monkfruit?
These do look good!
Hi Ellen! Sorry about that, I just adjusted the recipe and yes! The measurement should be 1/4 cup + 2 tablespoons. I have never baked with Truvia but my guess is that measurements would be the same.Enjoy!!
I bought a gluten free flour mix (Costco just started selling it). Can I substitue the oats equally for the flour mix?? Thx!
More sixtostart menus, please!!
Ok! Will do more soon 🙂
Hey Dani
To make this Vegan could I substitute a couple of flax eggs for the chicken eggs?
I obviously would use the plant based milk and yogurt as well.
These do look delicious and I’m looking forward to making them!
HI Peg! I haven’t tried this myself yet, but flax/chia eggs usually work well in recipes like this so my guess is that they would turn out great. If you decide to try, I’d love to hear how it goes.
Hi Dani, love the recipies! One request from a non US viewer: Could you add the quantities in your recipies in gramms and mililiters additionally to cups? I know there are conversion websites but since it is different with each consistency etc. it adds a lot of hassle. Thank you!
I will consider this for sure, Angelika. Thanks for the suggestion.
These muffins look delicious! I’d like to make them vegan but am new to vegan baking. I’ll use the applesauce instead of yogurt, but what about the eggs? Should I use an egg substitute or do you have another suggestion?
Thank you! Recently found your YouTube channel and love it!
Hi Carol, I think an egg substitute would work well! You can also experiment with a flax or chia egg here. Let me know what you decide to do and how it goes. Enjoy!!
Can I mix yogurt and applesauce
JoAnn Martino and use walnuts in
stead
Yes, this would definitely work Joann!
Made these 2x already! The 2nd time I didn’t even measure that carefully and they still came out great. 100% fool proof recipe. Love the Greek yogurt addition, would have never thought of that. I also added flaxmeal, hemp hearts, and brewers yeast bc I’m nursing. Love your videos!
So glad you enjoyed them Alissa! Love hearing how you tweaked the recipe to make it your own;)
I’m from the UK is there any chance you have a metric conversion .
Hi Liz! I am working on some back end technical adjustments on my website over the next few weeks and plan to incorporate a converter. Stay tuned!
I saw this recipe when looking for low calorie foods because I’ve just started dieting. I wanted something with oatmeal that I would be able to eat (I do NOT like oatmeal porridge, but oatmeal cookies or oatmeal in bread is fine) and this looks good. Blueberries are hard to get where I live (usually they’re frozen and expensive) but I can replace them with strawberries.
However, when trying to print this recipe, I had to click a few times and the screen went from page to page. Eventually the printed recipe contained more than I wanted on the three pages that printed. I was not happy.
So I did copy/paste to my Word equivalent and was able to print on one page.
Hope recipe turns out okay, if so, I’ll be back for more.
Enjoy it Cheryl!! Can’t wait to hear what you think.
In the recipe instructions where it says “any granted sugar” is that a typo and supposed to say “granulated”?
Yes! I am off to fix that now.
Has any one calculated ww points for these, if so how many?
Hi Dani
What would the measures be in grams and fluid oz please as I’m from the UK and we don’t use cups for measuring. Would love to do these muffins.
Hi Carol! I am working on some back end technical adjustments on my website over the next few weeks and plan to incorporate a converter. Stay tuned!
Dani- thank you so much for your clean and delicious recipes!!
I made these with coconut milk and toasted the almonds- they came out amazing!! Can’t wait to give my toddler hearty, yummy breakfast during our busy mornings when I don’t always have time to cook.
Could you please give the measurements in grammes or ounces as living in U K I don’t know what a cup measurement is..thanks
Hi Linda! I am working on some back end technical adjustments on my website over the next few weeks and plan to incorporate a converter. Stay tuned!