Blueberry-Oat 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.
Servings Prep Time
6muffins 5minutes
Cook Time Passive Time
18minutes 30minutes cooling time
Servings Prep Time
6muffins 5minutes
Cook Time Passive Time
18minutes 30minutes cooling time
Ingredients
  • 1cup all-purpose baking flour
  • 1/4cup old-fashioned oats
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/8tsp salt
  • 1/2teaspoon vanilla extract
  • 3tablespoons unsalted buttermelted
  • 2 large eggs
  • 4tablespoons granulated sugar
  • 1/3cup blueberries
  • 1cup Water
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