Blueberry-Oat Muffins
By :Michelle Fagone
instant pot recipes, instant pot muffins
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.
instant pot recipes, instant pot muffins
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Prep Time 5 minutes
Cook Time 18 minutes
Passive Time 30 minutes cooling time
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 melted
  • 2 large eggs
  • 4 tablespoons granulated sugar
  • 1/3 cup blueberries
  • 1 cup Water
Prep Time 5 minutes
Cook Time 18 minutes
Passive Time 30 minutes cooling time
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 melted
  • 2 large eggs
  • 4 tablespoons granulated sugar
  • 1/3 cup blueberries
  • 1 cup Water
instant pot recipes, instant pot muffins
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Grease six silicone cupcake liners.
  2. In a large bowl, combine flour, oats, baking powder, baking soda, and salt.
  3. In a medium bowl, combine vanilla, butter, eggs, and sugar.
  4. 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.
  5. Add water to the Instant Pot and insert steam rack. Place cupcake liners on top. Lock lid.
  6. 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.
  7. Remove muffins from pot and set aside to cool 30 minutes. Serve.
Recipe Notes

PER SERVING:
CALORIES: 201 | FAT: 7g | PROTEIN: 5g | SODIUM: 340mg | FIBER: 1g | CARBOHYDRATES: 28g | NET CARBS: 27g | SUGAR: 9g

3 replies
  1. TabiPearson
    TabiPearson says:

    Followed the recipe. They came out hard as a rock and didnt taste good. They are now dog treats.

  2. Sarah
    Sarah says:

    Yeah… no way this recipe is meant for the instant pot. The picture is not to true to what they come out looking like. DO NOT waste your time making these.

  3. Diana Coleman
    Diana Coleman says:

    I want to figure out the best way to make a dozen cheese cake cupcakes in the Instant Pot. I have made a cheese cake in the springform pan but I would like to make the individual ones to take to a tea party for my niece’s bridal shower.

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