Instant Pot Blueberry Muffin Recipe

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.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 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


  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

  2. In another bowl, whisk together milk, egg, and melted butter.

  3. Add wet ingredients to dry ingredients and mix until just combined.

  4. Gently fold in blueberries.

  5. Grease silicone muffin cups or a muffin tin with cooking spray.

  6. Pour batter into muffin cups and add 1 cup of water in Instant Pot.

  7. Place the trivet in the pot and put silicone muffin cups or a muffin tin on top.

  8. Close the lid and set the Instant Pot to high pressure for 10 minutes.

  9. After cooking, let the pressure release naturally before carefully opening the lid.

  10. Serve warm or at room temperature.


  • 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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