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Baked Blueberry Lemon Oatmeal Muffin Cups

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. 

blueberry oatmeal muffins stacked on a plate and served with milk

I’m always looking for quick breakfast and snack options, and these blueberry oatmeal muffins are a hit for 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,  pumpkin spice oatmeal muffin cups, and my carrot cake baked 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.

blueberry oatmeal muffin cup near a lemon slice, sliced almonds and a glass of milk

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!

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!

step-by-step how to make blueberry oatmeal muffins

Baked Oatmeal Cup Variations

We all crave a little variety sometimes. Try these different flavor and add-in options!

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!

blueberry oatmeal muffin cup near a lemon slice, sliced almonds and a glass of milk
blueberry oatmeal muffins stacked on a plate and served with milk
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4.63 from 175 votes

Baked Blueberry Lemon Oatmeal Muffin Cups

Delicious Lemon Blueberry Oatmeal Muffins are a grab and go breakfast made with oats, almond milk, monkfruit, Greek yogurt and eggs. A wholesome snack or breakfast option with lovely lemon flavor. 
Course: BREAKFAST, DIET, oatmeal
Cuisine: American, gluten free
Author: Dani Spies
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 134kcal

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.
    dry ingredients in bowl
  • 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.
    muffin batter divided into muffin tin
  • Cool completely before removing muffins from the pan and enjoy!
    fresh baked blueberry lemon oatmeal muffin cups

Notes

*You can sub in applesauce or mashed banana for the Greek yogurt if you want to keep the oat cups dairy-free.
**Monk fruit is a plant-derived, calorie-free sweetener. This is the one I am using. If you prefer, you can use coconut sugar or really any granulated sugar instead of the monk fruit.
***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.

Nutrition

Serving: 1muffin | Calories: 134kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 142mg | Potassium: 184mg | Fiber: 3g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg

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