Latest News

Baked Blueberry Lemon Oatmeal Muffin Cups | Easy Healthy Breakfast Idea

  • Facebook
  • Twitter
  • Google+
  • LinkedIn

These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.

SUBSCRIBE:

Sign up to my Newsletter here:
Shop my ebooks here:

PRINT RECIPE HERE:

FAVORITE FOODS + KITCHEN TOOLS:
Glass Mixing Bowls:
12-Cup Muffin Pan:
Glass Measuring Cups:

ALMOND MILK RECIPE:

FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Facebook:
Twitter:
Instagram:
Pinterest:

MORE BAKED OATMEAL MUFFIN CUP RECIPES:
Banana Chip Oatmeal Cup:
Pumpkin Spice Oatmeal Cup:
Apple Walnut Oatmeal Cup:

BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
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 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds

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!

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.

*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 granted sugar) in it’s place.

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

Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!

27 Comments on Baked Blueberry Lemon Oatmeal Muffin Cups | Easy Healthy Breakfast Idea

  1. Clean & Delicious // 22nd February 2019 at 5:15 pm // Reply

    Happy Friday! I’m excited to share a brand new oatmeal muffin cup recipe with you today (they have always been a favorite in the C&DFam!). I hope you like this one! Let me know in the comments below if you plan to give it try. XO -Dani

  2. Graceful Beauty // 22nd February 2019 at 5:18 pm // Reply

    Yum! Can’t wait to make these! We make so many of your recipes! Thanks so much for sharing!!!

  3. Looks great

  4. Healthy Recipe Channel // 22nd February 2019 at 5:30 pm // Reply

    Perfect portable snack or even meal, depending on how many you eat.

  5. Hi Dani!

    I would love to try these, but I’m English and don’t really understand the cups measurements!

    Are you able to supply this recipe in grams or ounces?

    Many thanks 🙂

  6. Lauren Montrose // 22nd February 2019 at 5:51 pm // Reply

    wow Thanks so much our lovely Dani, this is so so good, and so Awesome! I just Love You Dani, I think You are just Amazing. Happy Friday Dani, I am so going to try these, I too love blueberry, and You deserve more than just a thumbs up. Hope You have a wonderful Friday and much Love and Blessings for You and your family Dani, as always.

  7. have u tried making this withoutthe eggs? What vegan substitute for eggs would u recommend?

  8. This may be a silly question, but can you use frozen thawed blueberries? Sometimes, they’re more affordable/last longer than fresh. Thanks for sharing your recipes.

  9. Love this recipe! I make baked oatmeal cups every Monday to eat throughout the week, but I’ve never thought to do a lemon blueberry version! Totally making these!

  10. karlynne langerak // 22nd February 2019 at 6:33 pm // Reply

    Love, Love, Love! Big thumbs up!

  11. Poornima Thayalan // 22nd February 2019 at 6:39 pm // Reply

    Please add more recipes like this ! Loved it !!

  12. YES MA’AM I NEED 2 LEARN HEALTHY MEALS

  13. Danielle Keane // 22nd February 2019 at 7:43 pm // Reply

    More Six To Start Please. I’m loving those videos.

  14. Yes! We love #six2start definitely my favorites

  15. coccinelle 2111 // 22nd February 2019 at 9:35 pm // Reply

    Thank you! I will make this Sunday for my meal preps for the new week. And I’d enjoy to see more recepies for Six2Start!

Leave a comment

Your email address will not be published.


*


Shares
Share This