Instant Pot Blueberry Corn Muffin Bites
- Level: Easy
- Yield: 7 muffin bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 167
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 28
- Sodium
- 398
- Total: 30 min
- Active: 15 min
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
Directions
Special equipment:
a 6 to 8-quart Instant Pot® multi-cooker; a silicone egg bites mold- 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.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.