One-Bowl Lemon Blueberry Cups (Print Version)

Zesty oatmeal cups with juicy blueberries, baked to golden perfection for a wholesome start.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large bowl, whisk together eggs, milk, maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until well 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.
05 - Divide batter evenly among prepared muffin cups, filling each almost to the top.
06 - Bake for 23 to 25 minutes until the oatmeal cups are set, golden on top, and a toothpick inserted in the center comes out clean.
07 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

# Expert Hints:

01 -
  • They're genuinely delicious cold straight from the fridge, which means you can literally grab one while your coffee brews.
  • No dairy, no guilt, and they taste indulgent enough that you won't feel like you're eating "healthy food."
  • Everything goes in one bowl, so cleanup is almost embarrassingly easy.
02 -
  • If you skip the cooling time in the pan, the centers will still be slightly tender and they'll collapse—I learned this the hard way and spent an afternoon eating oatmeal porridge instead of cups.
  • Frozen blueberries won't bleed into the batter the way fresh ones do, and they also stay firmer, so grab those if you want the most visually appealing result.
03 -
  • If your muffin tin seems to have hot spots, rotate it halfway through baking so everything browns evenly and no cups end up darker than others.
  • The secret to keeping them moist is not overbaking—pull them out the second a toothpick comes clean, because even a minute too long can dry them out.
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