One-Bowl Lemon Blueberry Cups (Printable Version)

Zesty oatmeal cups with lemon and blueberries, perfect for a quick wholesome breakfast.

# What You 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

# 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, almond 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 ingredients. Stir until fully combined and all oats are moistened.
04 - Gently fold blueberries into the batter to distribute evenly without crushing.
05 - Divide batter evenly among prepared muffin cups, filling each almost to the top.
06 - Bake for 23-25 minutes, or until set, golden on top, and a toothpick inserted in the center comes out clean.
07 - Allow to cool in 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 Advice:

01 -
  • They're genuinely grab-and-go, which means you can stop pretending you'll cook breakfast on weekday mornings.
  • The lemon keeps everything bright and not-too-heavy, so you won't feel sluggish by mid-morning.
  • One bowl means your sink stays relatively civilized, which is a win in itself.
  • They freeze beautifully, turning this into an insurance policy against rushed mornings.
02 -
  • Don't overbake these—I learned this by producing a batch that was drier than I wanted—so 25 minutes is the absolute ceiling and 23 is often perfect.
  • The lemon zest really does need to be fresh because bottled zest tastes flat and a little dusty by comparison; it's a small detail that changes everything.
03 -
  • Use a cookie scoop to fill the muffin cups evenly so they all bake at the same rate and look uniform on your plate.
  • If you're using frozen blueberries, don't thaw them first; frozen berries release less juice if they go straight into the batter cold.
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