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!
Ellen says
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!
Dani says
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!!
Michelle says
I bought a gluten free flour mix (Costco just started selling it). Can I substitue the oats equally for the flour mix?? Thx!
Anita says
Hi 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 says
More sixtostart menus, please!!
Dani says
Ok! Will do more soon 🙂
JoAnn Martino says
Do I use quick oats or the other? thank you
Peg says
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!
Dani says
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.
Iris Z Lopez says
Dear 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 says
You can try adding some more yogurt or adding some extra fat… coconut oil would be great!
marge201 says
How about maple syrup instead of monk fruit or granulated sugar to make more moist?
Angelika says
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!
Dani says
I will consider this for sure, Angelika. Thanks for the suggestion.
JoAnn Martino says
Do I use old fashion rolled oats or quick oats
Carol says
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!
Dani says
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!!
JoAnn Martino says
I 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 says
You 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 says
Can I mix yogurt and applesauce
JoAnn Martino and use walnuts in
stead
Dani says
Yes, this would definitely work Joann!
Alissa Gotlieb says
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!
Dani says
So glad you enjoyed them Alissa! Love hearing how you tweaked the recipe to make it your own;)
Liz says
I’m from the UK is there any chance you have a metric conversion .
Dani says
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!
Cheryl says
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.
Dani says
Enjoy it Cheryl!! Can’t wait to hear what you think.
Colleen S White says
In the recipe instructions where it says “any granted sugar” is that a typo and supposed to say “granulated”?
Dani says
Yes! I am off to fix that now.
Carolyn Williams says
Has any one calculated ww points for these, if so how many?
Yami Justiniano says
I 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 says
Thanks for sharing that. I’m sure it will be helpful for other ww members.
Carol says
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.
Dani says
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!
Veena says
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.
Linda says
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
Dani says
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!
michellé says
hi 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 says
oooh. I bet you could but I haven’t tried yet! Sounds like a good idea.
Lynn says
Love 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 says
Anytime, Lynn. So glad you are enjoying them.
Sharon Poirier says
Could I use frozen blueberries…thanks.
Dani says
yes, frozen blueberries would work.
Kristina says
I 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 says
It’s my pleasure Kristina. I’m so glad you enjoyed the recipe.
JoAnn Martino says
Do I use old fashion rolled oats or quick oats
Sheryl says
The blueberry lemon oatmeal cup is my favorite. I loved it so much I made some for co-workers and they loved it as well. It’s easy to make and the taste is great and not too many ingredients and super easy to make. I will try the pumpkin next
Dani says
So glad to hear that you enjoyed them Sheryl! Thanks for taking the time to let me know.
Teri says
I don’t think I have ever left a comment on the website before, but I made these this morning and they turned out good.
My question: could you tweak this to make it in a pan instead of the individual cups?
Thanks!
Dani says
So glad you enjoyed them Teri! I’m sure you can tweak to make in a pan, you would just need to adjust the cooking time a bit.