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how to make blueberry lemon oat cups

Blueberry Lemon Oatmeal Cups

Maggie Michalczyk, RDN
Rich in vitamins and minerals, these blueberry lemon oatmeal cups make the perfect breakfast or on-the-go snack!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 cups

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a muffin tin with cooking spray.
  • In a medium bowl whisk the oats, flax seeds, cinnamon, and baking powder.
  • In a separate bowl whisk together the eggs, almond milk, lemon juice and maple syrup. 
  • 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.
  • Fold in blueberries and use a microplane to zest the lemon skin and add to the bowl. 
  • Use a cookie scoop to portion out the batter in the muffin tin. 
  • 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!

Notes

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