Description
These delicious blueberry muffins are made quickly and easily in the Instant Pot, perfect for any breakfast or snack!
Ingredients
Scale
- 1 box blueberry muffin mix (and ingredients to make it as directed)
- 1 spray olive oil spray
Instructions
- Make blueberry muffin mix as directed on the back of the box.
- Spoon about 2 heaping tbsp. of mix into each egg mold hole (about 3/4 full).
- Cover egg mold with foil.
- Pour 1 cup of water into your Instant Pot and lower down a trivet.
- Put egg mold on to trivet and close lid and steam valve.
- Set to high pressure for 10 minutes.
- Allow to naturally release for 5 minutes, then release the rest of the steam.
- Lift out the egg mold and remove foil.
- Gently push on the bottom of each hole to pop out each muffin and put on a paper towel or plate (leaving them in the mold will make them a bit moist on the outside and they will continue to cook too).
- This recipe will make 2 batches using your egg mold.
Notes
- Let muffins cool slightly before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg