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Photos of Instant Pot Blueberry Muffin Recipe
How To Make Instant Pot Blueberry Muffin Recipe
Moist and fluffy muffins bursting with juicy blueberries, perfect for a quick breakfast or tasty snack.
Serves:
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 1 large egg
- 3 tbsp unsalted butter, melted and cooled
- 1 cup fresh blueberries
Instructions
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk together milk, egg, and melted butter.
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Add wet ingredients to dry ingredients and mix until just combined.
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Gently fold in blueberries.
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Grease silicone muffin cups or a muffin tin with cooking spray.
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Pour batter into muffin cups and add 1 cup of water in Instant Pot.
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Place the trivet in the pot and put silicone muffin cups or a muffin tin on top.
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Close the lid and set the Instant Pot to high pressure for 10 minutes.
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After cooking, let the pressure release naturally before carefully opening the lid.
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Serve warm or at room temperature.
Nutrition
- Calories : 269 kcal
- Total Fat : 8g
- Saturated Fat : 5g
- Cholesterol : 63mg
- Sodium : 404mg
- Total Carbohydrates : 45g
- Dietary Fiber : 1g
- Sugars : 24g
- Protein : 4g
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