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:
I’d love to know if you make this (or any) recipe! Tag @clean_and_delicious on Instagram and be sure to leave a ★ rating if you enjoyed it. Thank you!
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 says
I made these this morning, and they’re delicious! Thanks, Dani!
Dani says
So glad you enjoyed them Stephanie!
JoAnn Martino says
What can I use instead of eggs
amy wright says
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 says
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 says
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 says
Thanks Gill! I’m so glad you are enjoying the videos and the recipes. Thanks for taking the time to let me know.
Anabel says
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 says
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!
Natalie H says
I would love to try these out! I just made your chocolate chunk cookies and they were delish ! I love watching you on YouTube! You are so interesting to listen to! I love the content of your videos and that you are educating people like me about eating clean . I appreciate it!
Dani says
Thanks so much Natalie! So glad you are enjoying the recipes and videos.
Tara says
Hi Dani! I’m a recent subscriber to your YouTube channel and Pinterest follower, love all of your content!
I’ve made these delicious lemon blueberry oat cups, and wondered if I can add protein powder to the recipe, and if there are any adjustments (same qt for banana choc chip oat muffins)?
My husband eats these as a post workout recovery, and protein is only thing missing. He’s not too keen on apple muffins, and I saw your recipe for apple protein muffins, so I wondered if I could just add in protein powder to the other two recipes?
Thanks in advance!
Tara
Dani says
Hi Tara! I am sure that there is a way to do this but haven’t actually tried myself yet. You can always start with adding a scoop or two of protein powder to the batter and then see how it goes. I will for sure let you know if I get the chance to experiment with this. And please let me know if you do as well.
Lynn says
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 says
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.
Linda says
Love all your videos Dani. Hugs and kisses from Malaysia.
Dani says
Thank you, Linda, for all the support!
Susan says
Delicious! These are great to grab and go – a bowl of oatmeal in a muffin. What a great idea!
I replaced half the blueberries with wild cranberries to reduce the natural sugar content since blueberries are sweeter than cranberries. I’m always on the lookout for extremely low glycemic recipes to lower my husband’s cholesterol, and I’ve been using monk fruit for over a year now. With the less sweet cranberries I found the muffins could be sweeter, so next time I’ll increase the monk fruit. And of course, oatmeal is one of the best foods when combatting cholesterol, and for adding more fibre to our diet.
Dani says
Susan, thanks so much for sharing!
marge201 says
Susan, You used unsweetened cranberries, meaning raw fresh cranberries? That’s a good idea. Sweetened with apple juice cranberries are very sweet and the tartness of raw cranberries might be really great in muffins.
Christie says
Hi! Can these be frozen and thawed as needed? If so, how long in freezer? Thanks!
Dani says
Hi, Christie! They can be frozen for up to 3 months.
Beja says
Made these today and everything was fine except they are not even the least bit sweet. I substituted stevia for the monk fruit sweetener which may explain my disappointment. Hard to find an acceptable replacement for sugar, especially if price is considered.
Dani says
Hi Beja, I guess that makes sense since these muffins are meant to be more like a bowl of oats on the go instead of a bakery style muffin. You could always experiment with adding more sweetener if you prefer!
chris says
Hi Dani
Can I make these using 2 flax egg instead of regular farm eggs? thank you.
Dani says
I can’t say 100% for sure. I tend to think it could work – but am not positive.
chris says
Dani – also, would chopped walnuts be a good sub for the almonds? thank you.
Dani says
That would be delicious!
Chris says
Hi Dani
Can I use flax egg? Also what sweetner other than sugar is ok to use. I feel like I’m using a lot of sugar in everything lately. Thank you.
veena says
Brilliant recipe!!! Youtube suggested the video for this recipe and I’m so glad I watched it because my oh my these ‘muffins’ are amazing! They really do taste like oatmeal, but extra delicious and flavorful oatmeal with such a soft and moist texture. I substituted chopped walnuts for the almond slices, glad I didn’t leave the nuts out, because the muffin really does benefit from that extra crunch. Adding this recipe to one of my regulars. Thank you Dani! 🙂
Dani says
It’s my pleasure Veena! So glad you enjoyed them. Thanks for taking the time to review and leave your feedback, super appreciated!
Lisa says
My lime tree gave me way too many limes at once and after giving them to neighbors, I still had about 50! I subbed the lime for lemon and went a bit heavy on the zest and juice. Delicious and tangy! A great afternoon snack to hold me through a workout.
Denelle says
I made these using fresh blueberries. A winner! Just as good out of the freezer. I’m putting them into heavy rotation. Love the combination. Not dry. So good!
Marie-Claude Ross says
Super delicious and easy to make. Can I put them in the freezer so they can last longer?
Thanks!
Dani says
They will last for 3 months in the freezer.
Valencia says
I made them and they taste so yummy but they stuck to the liners…any suggestions I will try another batch tomorrow afternoon?
Dani says
I would suggest spraying the liners before adding the batter! That should do the trick.
Janice says
I just found you and am eagerly looking forward to trying some of your healthy alternative recipes! I am very much into health in all aspects of my life which brings me to my comment. I think it would be an great educational piece if you would mention the health hazards of some things you use in your recipes such as Teflon coated pans/bakeware. Most ppl don’t extend their knowledge past the healthy ingredients in a recipe. Seeing as I have only looked at a couple of your recipes, I am not sure what other products/tools you use in your recipes that are not conducive to our health? This recipe is clean and healthy but baking it in Teflon just added toxins to an otherwise healthy recipe. Because I developed allergies to chemicals and environmental toxins, I was forced to research EVERYTHING and realized I was eating very healthy but using MANY everyday products that were toxic. Just would Ike to possibly awaken others to areas of their lives that are making them sick and they don’t even know it. Thank you!
Dani says
Thanks for sharing, Janice. I love it when we can use our life experiences to help educate others.
Cris says
Cant wait to try this. Can I half the recipe to make 6 muffins instead of 12? It’s only me.
Dani says
Yes, for sure!