Instant Pot Blueberry Corn Muffin Bites
Ingredients:
One 8.5-ounce box corn muffin mix, such as Jiffy
1 large egg
1/3 cup whole milk
1/2 cup fresh blueberries
1/2 teaspoon finely grated lemon zest
Directions:
Whisk together the corn muffin mix, egg and milk in a medium bowl until just combined and smooth. Use a rubber spatula to fold in the blueberries and lemon zest until evenly dispersed.
Divide the batter evenly among the egg bite mold cups (each cup will be about three-quarters full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure-cook on high for 9 minutes.
After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer’s guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the muffin bites out of the mold. Run a small offset spatula around the edge of the mold if there’s any sticking.
