Instant Pot Blueberry Corn Muffin Bites

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.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 7 muffin bites
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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 


Special equipment:
a 6 to 8-quart Instant Pot® multi-cooker; a silicone egg bites mold
  1. Whisk the corn muffin mix, egg, and milk together in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed.
  2. Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack. 
  3. 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 7 minutes (see Cook's Note). 
  4. 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.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.