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how to make blueberry lemon oat cups

Blueberry Lemon Oatmeal Cups

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups 1x
  • Category: breakfast; snack
  • Method: bake
  • Cuisine: american


Rich in vitamins and minerals, these blueberry lemon oatmeal cups make the perfect breakfast or on-the-go snack!



  • 2 ¾ cup old-fashioned oats
  • 2 tbsp. ground flax seed

  • 2 tsp. cinnamon 

  • 1 tsp. baking powder

  • ½ tsp. salt

  • 2 eggs 

  • 1 cup unsweetened almond milk

  • 2 tbsp. lemon juice 

  • ⅓ cup maple syrup 

  • 1 ½ cup blueberries (fresh or frozen will work!)

  • 2 tbsp. walnuts, coarsely chopped 

  • 1 tsp lemon zest


  1. Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray.
  2. In a medium bowl whisk the oats, flax seeds, cinnamon, and baking powder.
  3. In a separate bowl whisk together the eggs, almond milk, lemon juice and maple syrup. 
  4. Add the wet ingredients to the dry ingredients and let stand for about 5 minutes so that the oats soak up some of the moisture.
  5. Fold in blueberries and use a microplane to zest the lemon skin and add to the bowl. 
  6. Use a cookie scoop to portion out the batter in the muffin tin. 
  7. Bake for 25 minutes, remove from oven and let cool in the muffin tin for an additional five minutes. Use a butter knife to pop the oatmeal cups out of the muffin tin and enjoy!


Store muffins in an airtight container in the fridge for up to a week.