This post may contain affiliate links. Please read our disclosure policy.
Blueberry Oatmeal Cups are a great way to make up a healthy breakfast recipe that is a great source of whole grains and fiber, made with healthy ingredients, made into individual portions, and great for busy mornings.
You can make this simple recipe ahead of time to make sure you have some easy grab and go breakfast recipes in the morning or even for a great snack.
Why you’ll love this family favorite recipe!
The best part is that this recipe, while it is one of the healthy breakfast recipes, you won’t feel like you are eating super healthy, because there is still plenty of flavor in this delicious recipe, and it is a very filling breakfast.
Key Ingredients:
- Oats: For this recipe I like to use old-fashioned oats because they will hold their shape when mixed into the wet ingredients
- Leaving agent: Be sure to use baking powder in these muffins
- Spice: Adding a little cinnamon only adds to the flavor combination in these oatmeal muffins
- Salt: Use a little kosher salt or sea salt
- Milk: I like to use whole milk in this recipe, but use your milk of choice
- Extract: Add vanilla extract to pair with the fresh fruit flavor of these healthy muffins
- Eggs: Just simple large eggs will do
- Butter: I like to use melted butter, but you could also use melted coconut oil
- Berries: I will use either frozen blueberries or fresh blueberries, depending on what I have on hand
- Sugar: Using brown sugar will help sweeten and keep these oatmeal blueberry muffins moist
- Sweetener: A bit of pure maple syrup is a great way to sweeten these healthy baked oatmeal cups without using ton of sugar
How to Make Blueberry Oatmeal Cups:
Preheat oven:
- Preheat the oven to 350 degrees F.
Mix up the oats mixture:
- To a large mixing bowl, add in the dry ingredients: oats, baking powder, cinnamon, and salt. Whisk everything together.
- Now add in the remaining ingredients and stir completely with a spatula.
Prepare muffin tin:
- Using nonstick cooking spray your muffin pan.
- Then use a large cookie scoop to put the blueberry mixture into each spot.
- This makes about 12 oatmeal cups.
Bake oatmeal cups:
- Bake for 15-20 minutes or until it has set in the center.
Blueberry Oatmeal Cups
Equipment
- Whisk
- Muffin pan
Ingredients
- 2 cups Old fashioned oats
- 1 tsp baking powder
- 2 tsp cinnamon
- pinch of salt
- 1 ¾ cup milk
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp melted butter
- 2 cups frozen or fresh blueberries
- 1 tbsp brown sugar
- ⅓ cup maple syrup
Instructions
Preheat oven:
- Preheat the oven to 350 °F.
Mix up the oats mixture:
- To a large mixing bowl, add in the dry ingredients: oats, baking powder, cinnamon, and salt. Whisk everything together.
- Now add in the remaining ingredients and stir completely with a spatula.
Prepare muffin tin:
- Using nonstick cooking spray your muffin pan.
- Then use a large cookie scoop to put the blueberry mixture into each spot.
- This makes about 12 oatmeal cups.
Bake oatmeal cups:
- Bake for 15-20 minutes or until it has set in the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to store leftover oatmeal breakfast:
Counter: Once the oatmeal recipe is cooled down, place the muffins into a large airtight container or ziplock bag and store them at room temperature for 3-4 days.
Fridge: To keep the oatmeal cups fresh for longer, store them in the fridge for 5-6 days or freezer for up to a month.
Tips and tricks for making easy breakfast muffin cups:
Milk to use:
You can pick your favorite milk to use, such as almond milk, soy milk, or coconut milk, for dairy-free alternatives.
Brown sugar substitute:
Use coconut sugar as an easy and delicious substitute for brown sugar.
Muffin cup add-ins:
- Chocolate chips
- Other fresh berries: Raspberries or strawberries are great
- Chia seeds
- Flaxseed
More breakfast recipes:
Dessert
Crescent Roll Cinnamon Rolls
All Recipes
The Best Breakfast Meal Prep Recipes
All Recipes
Sausage Hash Brown Egg Casserole
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!
My husband was thoroughly impressed with the taste he couldn’t stop eating them! I made them with Banana, it is a great hit! In the silicone muffin pans were the easiest!
These are delicious. Baking time for me was 30 min to get them to set. I may add a couple more eggs or chia seeds to also help keep them from falling apart.
Julia is in Utah, I believe, so whenever I’m making a baking recipe of hers I alter the oven temp/time accordingly to take into account her high altitude. That being said, these are delicious. I’m close to sea level so I baked these at 375; they were perfect at 15 minutes. Also, I let them sit for about 10 – 15 minutes before removing them from the muffin tray. This resting period allows them to stiffen up a little more and they hold their shape beautifully. My family loves them!
could this recipe be made with two cups of diced apples instead of blueberries?
Delicious, nicely sweet. Mine needed 45 minutes baking time, using larger frozen blueberries and cold milk & eggs.
Wow! These are lovely. They’re like sweet oat-y muffins, with flavourful berries, enveloped in a wonderful jiggly custard. But I made some modifications, just based on the video…
The (July 2025) video said 2 cups of milk, so that’s what I did. It also specified 1 teaspoon of salt (a great amount btw highly recommend), which I also used. Now this is on me, but I also added more maple syrup just because I thought it definitely looked like more than a third cup in the video, and I really like sugar 😅 The amount of butter and brown sugar from the video also seemed more generous than stated, but I stuck to 1 tablespoon each. Finally, I used frozen raspberries instead, and although seedy, they were delicious
I had to bake them for longer, half an hour and then let them set more in the turned-off oven, but that could just be my oven. This is also definitely more than 12 muffins, I’d say 14-18, so I put excess batter into two ramekins and enjoyed it for dinner. Next time, I’d reduce milk to either 1 3/4 cup or even less just because of excess liquid for mine, and take out the brown sugar, and use it, or some other sugar, to top the muffins.
💜 Thank you for this recipe! An easy, tasty, and nutritious breakfast must have 🙂
Definitely will yield more than 12. Mine is closer to 18. But hey, that gives me more for breakfast or a snack! Batter was a little runnier than expected.
Video shows ALSO 1/3 C. maple syrup or honey. Ingredient is missing from this written recipe.
With frozen blueberries and filling 12 standard cups to the brim, mine baked for 30 minutes. Next time I’ll fill cups less full and get about 18 muffins. I noticed in the video Julia had quite a bit of batter still in her mixing bowl and her muffins were well-below the rim of the cups. Looking forward to great breakfasts this week.
Also wondering about the maple syrup and also if you used real maple syrup in this recipe. Want to make this as soon as I know. Thanks.