One-Bowl Lemon Blueberry Cups

# What you need:

→ Oats & Dry Ingredients

01 - 2 cups old-fashioned rolled oats

02 - 1 teaspoon baking powder

03 - 1/2 teaspoon ground cinnamon

04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 2 large eggs

06 - 1 cup unsweetened almond milk

07 - 1/3 cup pure maple syrup

08 - 2 tablespoons melted coconut oil

09 - 1 teaspoon pure vanilla extract

10 - Zest of 1 large lemon

11 - 2 tablespoons fresh lemon juice

→ Fruit

12 - 1 cup fresh blueberries

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

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

03 - Add rolled oats, baking powder, cinnamon, and salt to the wet mixture. Stir until fully combined and all oats are moistened.

04 - Gently fold blueberries into the batter until evenly distributed.

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

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

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

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

# Expert Advice:

01 -

Twelve breakfasts made once, stored in your fridge—no morning decisions required.
That bright lemon flavor wakes you up faster than coffee ever could.
Blueberries stay juicy inside, creating little pockets of tartness throughout.

02 -

Don't overfill the cups—batter rises and will overflow into the tin, creating a mess and hard crusty edges.
Frozen blueberries actually work better than fresh because they hold their shape and don't bleed into the batter as much.

03 -