I combined lemon, plump blueberries, oats and almonds into simple make-ahead Baked Oatmeal Cups that streamline your breakfast and meal prep.

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I love tweaking breakfast ideas until they surprise me. These Lemon Blueberry Oatmeal Muffins began as a riff on Blueberry Muffin Baked Oats and somehow ended up brighter and more textural.

Lemon zest lifts the oats while old-fashioned rolled oats give a chewy, hungry-friendly crumb that actually fills you up. I make a batch for quick mornings and they disappear faster than I plan, which is always annoying and kinda satisfying.

If you like Oatmeal Muffins that are honest and a little tangy, this version will make you rethink what a muffin can be, trust me.

Ingredients

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Rolled oats: hearty fiber that keeps you full, adds chewy texture and gentle nutty flavor.
Blueberries: juicy sweet tart pops, antioxidants and vitamin C, colors the muffins pretty.
Lemon: bright citrus tang, adds sour zip and fragrance, lifts overall flavor big time.
Almond flour: nutty, adds moisture and protein, keeps crumb tender, little gluten free boost.
Greek yogurt: creamy protein punch, helps bind, makes muffins moist without too much fat.
Maple syrup: natural sweetener, caramel notes, balances tart lemon, less processed than refined sugar.
Butter or oil: adds richness, tender crumb and flavor, use less for lighter muffins.

Ingredient Quantities

1 cup old-fashioned rolled oats

1 cup unsweetened almond milk or regular milk

1 large egg, room temperature

1/4 cup plain Greek yogurt

1/4 cup melted unsalted butter or neutral oil

1/3 cup pure maple syrup or honey

3/4 cup all-purpose flour

1/2 cup almond flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

Zest of 1 lemon, about 1 tablespoon

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1/4 cup sliced almonds, optional for topping

How to Make this

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1. Preheat oven to 375F and line a 12-cup muffin tin with liners or lightly grease the cups; this recipe makes about 10 to 12 muffins depending on how full you fill them.

2. Pour 1 cup old-fashioned rolled oats into a bowl, add 1 cup unsweetened almond milk (or regular milk) and let soak 10 minutes so the oats soften; meanwhile zest 1 lemon and squeeze 2 tablespoons fresh lemon juice.

3. In a separate bowl whisk 1 large room temperature egg, 1/4 cup plain Greek yogurt, 1/4 cup melted unsalted butter or neutral oil, 1/3 cup pure maple syrup or honey, and 1 teaspoon vanilla extract until combined.

4. Stir the wet egg mixture into the soaked oats, then add the lemon zest and lemon juice; if the mixture seems overly thick add a tablespoon or two of milk, you want a scoopable muffin batter not pancake batter.

5. In another bowl whisk together 3/4 cup all-purpose flour, 1/2 cup almond flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt so the leaveners are evenly distributed.

6. Fold the dry ingredients into the oat-wet mixture until just combined, dont overmix or the muffins get tough; batter will be slightly lumpy and thick which is fine.

7. Gently fold in 1 cup fresh or frozen blueberries; if using frozen berries toss them in a teaspoon of flour first so they dont sink and bleed into the batter.

8. Divide batter among the prepared muffin cups, filling each about 3/4 full; sprinkle 1/4 cup sliced almonds on top if you want a crunchy finish.

9. Bake at 375F for 18 to 22 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs; cool in the pan 5 to 10 minutes then transfer to a wire rack to cool further.

10. Store cooled muffins in an airtight container in the fridge up to 5 days or freeze for longer; to reheat microwave for 20 to 30 seconds or warm in a 325F oven for a few minutes.

Equipment Needed

1. 12-cup muffin tin (plus paper liners or nonstick spray)
2. 2 mixing bowls (one large, one medium)
3. Measuring cups and measuring spoons
4. Whisk and rubber spatula
5. Zester or microplane and a small citrus juicer or reamer
6. Ice cream scoop or large spoon for portioning batter
7. Fine mesh sieve or small bowl to toss frozen berries in flour dont skip if using frozen
8. Wire cooling rack and toothpick to test doneness
9. Oven mitts or potholders

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Yes, frozen work great. Toss them lightly in a tablespoon of flour so they dont sink and fold them into the batter while still frozen. You might need 2 to 4 extra minutes of baking time and expect some blueberry color in the batter.

Q: How can I make these gluten free? A: Swap the all purpose flour for a 1 to 1 gluten free baking blend and use certified gluten free oats. Texture might be a bit more crumbly, so let the batter rest 10 minutes for the oats to absorb liquid before baking.

Q: Any tips for making these vegan or egg free? A: Use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes), use dairy free yogurt and almond milk, and replace melted butter with neutral oil. Use maple syrup not honey. They may be a touch denser but still tasty.

Q: How do I store or freeze the muffins? A: Store at room temp in an airtight container 2 to 3 days, or refrigerate up to 5 days. Freeze up to 3 months, wrapped individually or in a freezer bag. Thaw at room temp or microwave 20 to 30 seconds.

Q: Why did my muffins sink in the middle or get soggy bottoms? A: Common causes are overmixing the batter, underbaking, or oven not fully preheated. Fold ingredients gently, fill cups about 2/3 to 3/4 full, bake until a toothpick comes out with a few moist crumbs, and cool in the tin 5 minutes then move to a wire rack.

Q: What temperature and time should I bake them, and how do I know they're done? A: Bake at 375 F for about 18 to 22 minutes in a standard muffin tin. They're done when tops are golden, spring back lightly when touched, and a toothpick in the center comes out clean or with a few moist crumbs.

Lemon Blueberry Oatmeal Muffins Are A Wholesome Breakfast Option. Recipe Substitutions and Variations

1 large egg: use a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min), or 1/4 cup applesauce for moisture, or 1/4 cup mashed banana if you don’t mind a hint of banana.
3/4 cup all-purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier, slightly denser muffin, or use a 1:1 gluten free all-purpose blend if you need GF (some blends already have xanthan gum).
1/2 cup almond flour: replace with 1/2 cup oat flour (just pulse oats in a blender), or use an extra 1/2 cup all-purpose flour (texture will be less tender), or try sunflower seed flour for a nut-free option (note it can react with blueberries and turn slightly green).
1 cup old-fashioned rolled oats: use quick oats same amount if you want a softer crumb, or swap for 1 cup oat flour for a tighter, cake-like crumb (reduce other liquids a tbsp or two if batter seems too loose).

Pro Tips

1) Soak the oats longer or pulse them: letting the oats sit 30 minutes or even overnight makes a creamier batter, or give the soaked oats one quick pulse in a food processor if you want a lighter, less gummy crumb.

2) Treat the blueberries gently: keep frozen berries frozen until the last second and toss them in a teaspoon of flour like you already do, that helps stop them from sinking and turning the batter purple; with fresh berries pat them dry and reserve a few to press on top so the muffins look prettier.

3) Boost the lemon without adding more juice: rub the lemon zest into the sugar with your fingertips first to release the oils, it makes the lemon flavor pop way more than extra juice, and a tiny pinch extra salt will make the sweetness and lemon sing.

4) Little baking hacks for even results: use an ice cream scoop so every muffin bakes the same, dont overmix the batter, tap the filled pan on the counter to pop big air bubbles, and if freezing, flash-freeze on a tray then bag so they keep shape and reheat better.

Lemon Blueberry Oatmeal Muffins Are A Wholesome Breakfast Option. Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I combined lemon, plump blueberries, oats and almonds into simple make-ahead Baked Oatmeal Cups that streamline your breakfast and meal prep.

Servings

servings

Calories

171

kcal

Equipment: 1. 12-cup muffin tin (plus paper liners or nonstick spray)
2. 2 mixing bowls (one large, one medium)
3. Measuring cups and measuring spoons
4. Whisk and rubber spatula
5. Zester or microplane and a small citrus juicer or reamer
6. Ice cream scoop or large spoon for portioning batter
7. Fine mesh sieve or small bowl to toss frozen berries in flour dont skip if using frozen
8. Wire cooling rack and toothpick to test doneness
9. Oven mitts or potholders

Ingredients

1 cup old-fashioned rolled oats
1 cup unsweetened almond milk or regular milk
1 large egg, room temperature
1/4 cup plain Greek yogurt
1/4 cup melted unsalted butter or neutral oil
1/3 cup pure maple syrup or honey
3/4 cup all-purpose flour
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Zest of 1 lemon, about 1 tablespoon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1/4 cup sliced almonds, optional for topping

Directions

Preheat oven to 375F and line a 12-cup muffin tin with liners or lightly grease the cups; this recipe makes about 10 to 12 muffins depending on how full you fill them.
Pour 1 cup old-fashioned rolled oats into a bowl, add 1 cup unsweetened almond milk (or regular milk) and let soak 10 minutes so the oats soften; meanwhile zest 1 lemon and squeeze 2 tablespoons fresh lemon juice.
In a separate bowl whisk 1 large room temperature egg, 1/4 cup plain Greek yogurt, 1/4 cup melted unsalted butter or neutral oil, 1/3 cup pure maple syrup or honey, and 1 teaspoon vanilla extract until combined.
Stir the wet egg mixture into the soaked oats, then add the lemon zest and lemon juice; if the mixture seems overly thick add a tablespoon or two of milk, you want a scoopable muffin batter not pancake batter.
In another bowl whisk together 3/4 cup all-purpose flour, 1/2 cup almond flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt so the leaveners are evenly distributed.
Fold the dry ingredients into the oat-wet mixture until just combined, dont overmix or the muffins get tough; batter will be slightly lumpy and thick which is fine.
Gently fold in 1 cup fresh or frozen blueberries; if using frozen berries toss them in a teaspoon of flour first so they dont sink and bleed into the batter.
Divide batter among the prepared muffin cups, filling each about 3/4 full; sprinkle 1/4 cup sliced almonds on top if you want a crunchy finish.
Bake at 375F for 18 to 22 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs; cool in the pan 5 to 10 minutes then transfer to a wire rack to cool further.
Store cooled muffins in an airtight container in the fridge up to 5 days or freeze for longer; to reheat microwave for 20 to 30 seconds or warm in a 325F oven for a few minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.