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
Ellen
February 22, 2019 at 2:20 pmIs 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!
Dani
February 22, 2019 at 2:25 pmHi 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!!
Michelle
February 26, 2019 at 9:38 pmI bought a gluten free flour mix (Costco just started selling it). Can I substitue the oats equally for the flour mix?? Thx!
Anita
March 21, 2019 at 2:33 pmHi Dani, I just made these and they tasted magical! This is an amazing recipe, thank you so much. It’s hard to believe that there’s no flour in it at all and that it’s just yogurt and oats, because it tastes so good!
Kaity
February 22, 2019 at 3:59 pmMore sixtostart menus, please!!
Dani
February 25, 2019 at 6:45 amOk! Will do more soon 🙂
Peg
February 23, 2019 at 8:05 amHey 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!
Dani
February 25, 2019 at 6:45 amHI 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.
Iris Z Lopez
April 20, 2019 at 1:11 pmDear Danny I really love your recipes, thank you so much, you are a blessing… I did try the banana oat. But they were really dry. Maybe it’s to much oat. I would like them more moist though. I really loved the almond Joy ones. Thank you!
Dani
May 2, 2019 at 12:10 pmYou can try adding some more yogurt or adding some extra fat… coconut oil would be great!
Angelika
February 23, 2019 at 8:33 amHi 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!
Dani
February 25, 2019 at 6:44 amI will consider this for sure, Angelika. Thanks for the suggestion.
Carol
February 23, 2019 at 9:37 amThese 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!
Dani
February 25, 2019 at 6:42 amHi 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!!
JoAnn Martino
April 29, 2019 at 10:09 pmI baked them and I did not take a picture..but they were picture perfect..my son would like a little more flavor and moisture..what do u suggest?
Dani
May 2, 2019 at 12:00 pmYou can try adding some more yogurt and a drizzle of maple syrup if you are looking for more moisture! So glad you enjoyed them.
JoAnn
February 24, 2019 at 7:45 pmCan I mix yogurt and applesauce
JoAnn Martino and use walnuts in
stead
Dani
February 25, 2019 at 6:39 amYes, this would definitely work Joann!
Alissa Gotlieb
February 26, 2019 at 12:43 amMade 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!
Dani
February 28, 2019 at 11:43 amSo glad you enjoyed them Alissa! Love hearing how you tweaked the recipe to make it your own;)
Liz
March 8, 2019 at 1:57 amI’m from the UK is there any chance you have a metric conversion .
Dani
March 12, 2019 at 4:14 pmHi 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!
Cheryl
February 28, 2019 at 9:56 amI 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.
Dani
February 28, 2019 at 11:37 amEnjoy it Cheryl!! Can’t wait to hear what you think.
Colleen S White
March 1, 2019 at 3:31 pmIn the recipe instructions where it says “any granted sugar” is that a typo and supposed to say “granulated”?
Dani
March 6, 2019 at 4:30 pmYes! I am off to fix that now.
Carolyn Williams
March 8, 2019 at 5:11 pmHas any one calculated ww points for these, if so how many?
Yami Justiniano
March 16, 2019 at 8:01 pmI am going to make these for the week and so placed it into WW recipe builder. I used Splenda granulated no calorie sweetner and 1% milk, 1 tsp almond and 1 tsp vanilla extracts as replacements for Almond milk. 12 muffins – 3 freestyle sp each.
Dani
March 21, 2019 at 1:34 pmThanks for sharing that. I’m sure it will be helpful for other ww members.
Carol
March 9, 2019 at 5:10 amHi 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.
Dani
March 12, 2019 at 4:15 pmHi 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!
Veena
March 11, 2019 at 1:17 amDani- 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.
Linda
March 12, 2019 at 3:46 pmCould you please give the measurements in grammes or ounces as living in U K I don’t know what a cup measurement is..thanks
Dani
March 12, 2019 at 4:19 pmHi 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!
michellé
March 16, 2019 at 4:15 pmhi dear danni, could i bake this in a pan and cut them in squares or lay them like cookies flat in a tray or will this not work? much love from germany
Dani
March 21, 2019 at 1:34 pmoooh. I bet you could but I haven’t tried yet! Sounds like a good idea.
Lynn
March 30, 2019 at 2:09 amLove your YouTube videos and I’ve tried this recipe once and then added my own variation of choc chip and almond, and cheese and bacon.
I’ve had to substitute with maple syrup and it makes the muffin really fragrant when baked.
Thanks for sharing this healthy tasty muffin base recipe – even my husband loves it !
Lynn Tok
Singapore
Dani
March 31, 2019 at 10:37 amAnytime, Lynn. So glad you are enjoying them.
Sharon Poirier
April 7, 2019 at 12:35 pmCould I use frozen blueberries…thanks.
Dani
April 11, 2019 at 10:04 amyes, frozen blueberries would work.
Kristina
April 12, 2019 at 11:09 amI love, love these oatmeal cups! I was recently diagnosed with Diabetes and having to find more options that are healthier for snacks and breakfasts. I made the apple ones first and then the lemon blueberry, though all I had at the time was Swerve. They came out good but on the bland side though a dab of peanut butter definitely livened them up. I ordered the monk fruit that is actually used and it added just the right amount of sweetness. Grab and go and so delicious! Thank you for giving healthy alternatives for all of us who need it!
Dani
April 16, 2019 at 3:30 pmIt’s my pleasure Kristina. I’m so glad you enjoyed the recipe.