15-30 min6 muffinsall-purpose baking flour

Blueberry-Oat Muffins

By Michelle Fagone

6 muffins

15-30 min

Easy

Recipe Details

Course: Breakfast, Kid-Friendly, Snacks

Difficulty: Easy

Prep Time: 5 min

Cook Time: 18 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Yield: 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

Sometimes a healthy on-the-go muffin is the way to go, but often they are full of hard-to- find or expensive ingredients. Luckily, this easy-to-make recipe gives you the antioxidant power of blueberries plus fiber-rich oats to help you feel energized and ready to take on your day—and all with minimal ingredients that you probably already have in your home!

Pantry Staples: all-purpose baking flour, baking powder, baking soda, salt, vanilla extract, granulated sugar

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.

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.