One-Bowl Lemon Blueberry Cups

Bright, zesty oatmeal cups packed with juicy blueberries—perfect for a portable, wholesome breakfast on the go. These One-Bowl Lemon Blueberry Baked Oatmeal Cups are incredibly easy to prepare, taking only 10 minutes of prep time to create a batch of 12 nutritious treats.

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Whether you are rushing out the door or enjoying a slow morning, these oatmeal cups provide a satisfying start to your day. The combination of old-fashioned oats and fresh lemon juice creates a tender texture with a refreshing citrus finish.

Ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 2 large eggs
• 1 cup unsweetened almond milk (or any milk)
• 1/3 cup pure maple syrup
• 2 tablespoons melted coconut oil (or unsalted butter)
• 1 teaspoon pure vanilla extract
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 1 cup fresh blueberries (or frozen, unthawed)

Instructions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large bowl, whisk together the eggs, milk, maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.

Step 3

Add the rolled oats, baking powder, cinnamon, and salt. Stir until the mixture is fully combined and all oats are moistened.

Step 4

Gently fold in the blueberries.

Step 5

Divide the batter evenly among the prepared muffin cups, filling each almost to the top.

Step 6

Bake for 23–25 minutes, or until the oatmeal cups are set, golden on top, and a toothpick inserted in the center comes out clean.

Step 7

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

Zusatztipps für die Zubereitung

To ensure your oatmeal cups are perfectly baked, use the toothpick test—it should come out clean when inserted into the center. Let the cups rest in the pan for the full 10 minutes after baking; this helps them set so they don't break when removed.

Varianten und Anpassungen

These cups are highly adaptable. You can substitute coconut oil with melted butter or use any dairy or plant-based milk you prefer. If you want to change the fruit profile, try using raspberries or blackberries instead of blueberries for a different berry twist.

Serviervorschläge

For an extra bit of texture, consider sprinkling chopped nuts or seeds on top before placing the tray in the oven. These are delicious served warm, at room temperature, or even cold straight from the fridge as a quick snack.

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With only 120 calories and 20g of carbohydrates per cup, these lemon blueberry treats are a wholesome way to fuel your morning. Enjoy the bright, zesty flavors of a home-cooked breakfast even on your busiest days.

Recipe FAQs

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used without thawing. Gently fold them into the batter to avoid excess moisture.

→ What type of milk works best?

Unsweetened almond milk is recommended, but any dairy or plant-based milk will work fine according to preference.

→ How should I store these oatmeal cups?

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

→ Can I substitute coconut oil?

Yes, melted butter can be used instead of coconut oil for a richer flavor.

→ Are these cups suitable for a gluten-free diet?

Use certified gluten-free oats to make these suitable for gluten-free diets.