Pressure Cooker Lemon Blueberry Muffins

Judy
Gold Post Medal for All Time! 677 Posts

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 12

Source: Facebook group

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup softened butter
• 1 cup sugar (1/2 cup Truvia)
• 2 eggs
• 1/4 cup milk
• 1/4 cup sour cream (yogurt)
• 3/4 cup fresh blueberries
• zest from 1 lemon
• juice from 1/2 lemon
• 1 tsp vanilla extract

Steps:

1. Mix all ingredients except blueberries in a large bowl. Fold in blueberries.

 
2. Fold in blueberries.

 
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3. Fill silicone muffin cups 3/4 full.

 
4. Put 1 cup of water in the pressure cooker. Put the trivet in.

 
5. Arrange the cups on the trivet.

 
6. Cover with foil.

 
7. Repeat with second layer. Cover that layer with foil.

 
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8. Cook at high pressure for 25 minutes.
9. Do a 10 minute natural pressure release.
10. Remove and let cool 10 minutes before eating.

 

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attosa
Diamond Post Medal for All Time! 1,246 Posts

July 7, 20171 found this helpful

Top Comment

Whaaaat you can bake in them? I'm so new to this pressure cooker world. I'm trying this!! Thank you!!

 

Judy
Gold Post Medal for All Time! 677 Posts

July 8, 20170 found this helpful

I found the best taste and texture was when I froze them and thawed overnight on fine counter. I also use my toaster oven for baking in the summer. I like to know what's in my food, and I can control the ingredients.

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I used my homemade yogurt for this one. I also make a bread in a coffee can using a crock pot. I will post that as soon as I make it.

 

attosa
Diamond Post Medal for All Time! 1,246 Posts

July 8, 20170 found this helpful

Please do! :)

 

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