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, Michelle Fagone, 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.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.