Instant Pot Blueberry Muffin Cakes - ACE Food Handler

Instant Pot Blueberry Muffins

Breakfast Blueberry Muffins to go with your morning coffee
Prep Time 20 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 2 Small Cakes
Calories 183 kcal


  • Instant Pot
  • Large Mixing Bowl
  • Rubber Spatula


  • 2 Cups All-purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 ea Lemon Zest
  • 1/2 cup Unsalted Butter
  • 3/4 cup Sugar White
  • 1 ea Egg
  • 1 tsp Vanilla
  • 1/2 cup Buttermilk
  • 1 tsp Lemon Juice
  • 2 cups Blueberries


  • Grease and flour an appropriately sized dish for Instant Pot.
  • Mix the flour, baking powder, and salt in a small bowl. Reserve 2 tablespoons for Step 6.
  • Add zest, sugar, and room temperature butter to mixer and beat until thoroughly combined, scraping down the sides when necessary.
  • Add egg and vanilla to mixer and combine
  • Adding 1 cup at a time, start with the flour mixture and buttermilk to the sugared butter in the stand mixer. Incorporate completely before adding another cup one at a time. Remove mixer bowl
  • Lightly toss the blueberries with reserved flour and gently fold into batter
  • Pour 2/3 cup of water in Instant Pot with rack. Spoon half of batter into greased/floured dish and transfer to Instant Pot.
    ACE Food Handler Instant Pot Recipe
  • Set Instant Pot to High Pressure and Manual for 30 minutes
  • When done, quick release the pressure then immediately remove the cake. 
  • Allow condensation to dissipate completely before transferring to a serving dish
Keyword blueberry, blueberrymuffin, cakes, Instant pot, muffins

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