Baked Blueberry Lemon Oatmeal Muffin Cups

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The Cook

Community Member

“*You can sub in applesauce or mashed banana for the Greek yogurt, if you want to keep the oat cups dairy free. **Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can use coconut sugar or really any granulated sugar instead of the monk fruit. ***I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.  ****To reheat the muffins, you can slice them in half and place them in the toaster”


Easy 👌


3 cups rolled oats
½ tsp kosher salt
1 tsp baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yoghurt
pastured eggs , beaten
2 tsp lemon zest
1 tbsp lemon juice
monkfruit 1/4 cup + 2 tablespoons
¾ cup blueberries
¼ cup sliced almonds
  • Step 1/6

    Preheat oven to 350ºF and spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.

  • Step 2/6

    In a large bowl combine oats, salt and baking powder and gently toss together.

  • Step 3/6

    Mix in milk, Greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.

  • Step 4/6

    Add in the blueberries and almonds and stir until just combined.

  • Step 5/6

    Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.

  • Step 6/6

    Cool completely before removing muffins from the pan and enjoy!

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