Instant Pot Blueberry Muffins Food

INSTANT POT BLUEBERRY MUFFINS

Steps:

• 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 1.5 c of water into your Instant Pot and lower down a trivet.
• Put egg mold on to trivet. close lid and steam valve.
• Set to high pressure for 10 minutes.
• Allow to naturally release for 5 minutes, then release rest of steam.
• Lift out 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.

INSTANT POT BLUEBERRY CORN MUFFIN BITES

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.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

EASY BLUEBERRY MUFFINS I

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.