Instant Pot Blueberry-Oat Muffins

Instructions

1. Grease six silicone cupcake liners.
2. In a large bowl, combine flour, oats, baking powder, baking soda, and salt.
3. In a medium bowl, combine vanilla, butter, eggs, and sugar.
4. Pour wet ingredients from a medium bowl into the bowl with dry ingredients. Gently combine ingredients. Do not overmix. Fold in blueberries, then spoon the mixture into prepared cupcake liners.
5. Add water to the Instant Pot and insert the steam rack. Place cupcake liners on top. Lock lid.
6. Press the Manual or Pressure Cook button and adjust the time to 9 minutes. When the timer beeps, quick-release pressure until the float valve drops. Unlock lid.
7. Remove muffins from the pot and set aside to cool for 30 minutes. Serve.

 

 

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