Blueberry-Oat Muffins

By: Michelle Fagone

Blueberry-Oat Muffins
cuisine icon Course
Breakfast, Kids, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING:
CALORIES: 201 | FAT: 7g | PROTEIN: 5g | SODIUM: 340mg | FIBER: 1g | CARBOHYDRATES: 28g | NET CARBS: 27g | SUGAR: 9g"]
cuisine icon Keywords
15-30 min, 6 muffins, all-purpose baking flour, baking powder, baking soda, blueberries, breakfast, contributed, cook 18 min, easy, granulated sugar, instant pot breakfast recipes, instant pot recipes, kids, large eggs, old-fashioned oats, prep 5 min, pressure cook, salt, snack, unsalted butter, vanilla extract, water

prep icon Prep Time
5 min
cook icon Cook Time
18 min

serving icon Servings
6 muffins
Ingredients
  • 1 cup all-purpose baking flour
  • 1/4 cup old-fashioned oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 2 large eggs
  • 4 tablespoons granulated sugar
  • 1/3 cup blueberries
  • 1 cup water
Instructions
  • Grease six silicone cupcake liners.
  • In a large bowl, combine flour, oats, baking powder, baking soda, and salt.
  • In a medium bowl, combine vanilla, butter, eggs, and sugar.
  • Pour wet ingredients from medium bowl into the bowl with dry ingredients. Gently combine ingredients. Do not overmix. Fold in blueberries, then spoon mixture into prepared cupcake liners.
  • Add water to the Instant Pot and insert steam rack. Place cupcake liners on top. Lock lid.
  • Press the Manual or Pressure Cook button and adjust time to 9 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
  • Remove muffins from pot and set aside to cool 30 minutes. Serve.
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