Instant Pot Blueberry Muffins
Low-carb and keto friendly Instant Pot Blueberry Muffins.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 6 muffins
Total Carbs: 7g
In a large bowl mix together all the ingredients except the fresh blueberries. When adding the eggs, mix in 2 eggs first. If the dough is still dry and looks more like cookie dough than batter mix, add in the third egg.
Next, add the fresh blueberries and gently fold them into the batter.
Set out six silicone muffin liners. Scoop 1/4 cup of the batter into each liner. Tap the bottom of each cup to the counter to make sure the batter reaches the bottom of the liners.
Place the trivet on the counter. Cut a square of aluminium foil and place it on top of the trivet. Arrange the muffins on the trivet. Then cut another square of foil and place it on top of the muffins. Bend the edges of the two pieces of foil to make a packet. This will keep moisture from setting on the muffins.
Add 1 cup of water to the bottom of the Instant Pot insert. Then use the trivet handles to lower the muffins into the Instant Pot. Close the lid and turn the pressure valve to seal.
Cook the muffins for 20 minutes on high pressure using the "manual" or "pressure cook" buttons. Let the pressure release naturally for at least 5 minutes before doing a quick release. Remove the muffins, let them cool, and enjoy!
Serving: 1muffin | Calories: 246kcal | Carbohydrates: 7g | Protein: 7g | Fat: 21g | Sodium: 134mg | Potassium: 139mg | Fiber: 3g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1.3mg