Instant Pot Blueberry Muffins Recipes

INSTANT POT BLUEBERRY CORN MUFFIN BITES

Instant Pot Blueberry Corn Muffin Bites image

These mini muffin bites quickly come together in your Instant Pot®, thanks to corn muffin mix and a silicone egg bites mold. With only five ingredients and thirty minutes to spare, you can have a delicious blueberry muffin at the ready for breakfast or snack time.

Provided by Food Network Kitchen

Time 30m

Yield 7 muffin bites

Number Of Ingredients 5

Ingredients

One 8.5-ounce box corn muffin mix, such as Jiffy
1 large egg
1/3 cup whole milk
1/2 cup fresh blueberries
1/2 teaspoon finely grated lemon zest

Steps:

Whisk together the corn muffin mix, egg and milk in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed.
Divide the batter evenly among the egg bite mold cups (each cup will be about three-quarters full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 9 minutes (see Cook's Note).
After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the muffin bites out of the mold. Run a small offset spatula around the edge of the mold if there's any sticking.

MELT-IN-YOUR-MOUTH BLUEBERRY MUFFINS

Melt-In-Your-Mouth Blueberry Muffins image

We experimented with making a sugarless, naturally sweetened muffin and found the perfect comfort food! Sweetened with orange juice concentrate and blueberries, it's a delightful blend of fruitiness.

Provided by MessiaenTheKitchen

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 33m

Yield 12

Number Of Ingredients 12

Ingredients

1 ¾ cups all-purpose flour
¾ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
⅔ cup vegetable oil
½ cup orange juice concentrate, thawed
¼ cup water
1 egg, beaten
¼ teaspoon vanilla extract
1 cup frozen blueberries

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl.
Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups.
Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 23.6 g, Cholesterol 15.5 mg, Fat 13.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 197.1 mg, Sugar 5.7 g

EASY BLUEBERRY MUFFINS I

Easy Blueberry Muffins I image

These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.

Provided by SKEHLER

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup milk
1 egg
⅓ cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
½ cup fresh blueberries

Steps:

Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
Bake for 20 minutes. Serve hot.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g

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