One-Bowl Lemon Blueberry Cups (Printable Version)

Zesty lemon baked oatmeal cups with juicy blueberries, perfect for a quick, wholesome morning meal.

# What You'll Need:

→ Oats & Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 cup unsweetened almond milk
07 - 1/3 cup pure maple syrup
08 - 2 tablespoons melted coconut oil
09 - 1 teaspoon pure vanilla extract
10 - Zest of 1 large lemon
11 - 2 tablespoons fresh lemon juice

→ Fruit

12 - 1 cup fresh blueberries

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
02 - In a large bowl, whisk together eggs, almond milk, maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until thoroughly combined.
03 - Add rolled oats, baking powder, cinnamon, and salt to the wet mixture. Stir until fully combined and all oats are moistened.
04 - Gently fold blueberries into the batter using a spatula, distributing evenly.
05 - Divide batter evenly among prepared muffin cups, filling each almost to the top.
06 - Bake for 23-25 minutes until set, golden on top, and a toothpick inserted in the center comes out clean.
07 - Allow cups to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Transfer cooled cups to an airtight container. Refrigerate up to 5 days or freeze up to 2 months.

# Expert Advice:

01 -
  • They're ready to grab straight from the fridge, no morning scrambling required.
  • One bowl means minimal cleanup, which is everything on a busy weekday.
  • That bright lemon-blueberry combination tastes like actual dessert but won't make you feel guilty eating it for breakfast.
02 -
  • Don't skip the cooling time in the pan—it gives the structure time to set, and you'll avoid falling-apart cups.
  • If your kitchen is cold, those 10 minutes in the pan might need to stretch to 12 or 13, and that's perfectly fine.
03 -
  • Room temperature eggs mix more smoothly into the wet ingredients than cold eggs straight from the fridge.
  • If your blueberries are particularly large, halve them so the batter distributes evenly and they bake at the same rate.
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