Instant Pot Lemon Blueberry Muffins!
Life is busy and seems to be passing at the speed of light. School, activities, work engagements, chores, errands, and everything else that keeps life in the fast lane. Taking a detour from the fast lane to bake helps me feel like I can slow down, even if it’s just a little bit, and provide my family with something homemade.
Some of my fondest memories as a child were waking up to the smells of freshly baked muffins in the morning. That sweet aroma of made me feel like the day was going to be wonderful! I have passed these memories down to my own kids.
When they smell the freshly baked muffins in the morning, it won’t be long before I hear them thumping down the stairs like a herd of elephants. I hope that someday they hold on to the fond memories that the smell of fresh-baked blueberry muffins brings them well into adulthood.
The smell of homemade muffins means home to me.
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So naturally, I had to figure out how to make muffins in my “magic” Instant Pot. It is actually quite easy. So without further ado…
1 cup all-purpose flour
1 tsp. Baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup softened butter
1 cups sugar
1/4 cup milk
1/4 cup sour cream
1/2 cup fresh ripe blueberries
Lemon zest of 1 lemon
Lemon juice from 1/2 lemon
1 tsp. Vanilla extract
Muffin Cups (grab them below):
1) Mix all ingredients in a large bowl. Fill 6 silicone baking cups 3/4 the way full with batter.
2) Pour 1 cup water into the bottom of the Instant Pot. Insert the trivet or a 6 inch cake pan at the bottom. Arrange the muffins on top of the trivet or cake pan. Cover with a layer of aluminum foil.
3) Using the manual button, cook on high pressure for 25 minutes. Let the pressure naturally release for 10 minutes before doing a quick release. Remove the muffins and let them cool about 10 minutes before eating.
Don’t forget to print out the recipe for later.