Instant Pot Blueberry Corn Muffin Bites
If you love the flavor of classic blueberry corn muffins but want a fun twist, these Instant Pot Blueberry Corn Muffin Bites are the perfect choice. They’re soft, slightly sweet, and packed with fresh blueberries. Using your pressure cooker makes this quick bread recipe easy, convenient, and perfect for the whole family.
These muffin bites make a tasty side dish for a bowl of chili, a sweet snack, or a grab-and-go breakfast. Plus, when made in an egg bite mold, the size of the muffins is just right for little hands or portion control.
Why You’ll Love These Instant Pot Blueberry Corn Muffin Bites
- Made with simple dry ingredients and wet ingredients you already have in your pantry.
- Cooked in silicone molds inside the Instant Pot, which means no heating up the oven.
- Perfectly fluffy muffin batter that bakes up into tasty treats in just minutes of pressure cooking time.
Ingredients Needed for Instant Pot Blueberry Corn Muffin Bites
- 1 cup all purpose flour (regular flour works best, though oat flour can be tested as a substitute)
- 1/2 cup sugar (or brown sugar for a deeper flavor)
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg (room temperature; you can substitute a flax egg if desired)
- 1 cup milk
- 1/4 cup avocado oil (or melted butter)
- 1 cup fresh blueberries
- Optional: 1 teaspoon lemon zest or 1 teaspoon lemon juice for brightness
How to Make Instant Pot Blueberry Corn Muffin Bites
Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. These dry ingredients form the base of your muffin batter.
Combine the Wet Ingredients
In a separate bowl, whisk together the egg, milk, and avocado oil. Stir this liquid mixture into the dry mixture until just combined. Do not overmix, as this can make the muffins tough.
Add the Blueberries
Gently fold in fresh blueberries, being careful not to crush them. If using frozen berries, toss them in a medium bowl with a spoonful of flour first to prevent them from sinking.
Prepare the Silicone Molds
Spray your egg bite mold or other silicone molds with non-stick cooking spray. Fill each cavity about 3/4 of the way full with muffin batter. This prevents too much batter from overflowing during cooking.
Set Up the Instant Pot
Place a trivet or silicone sling in the bottom of your pressure cooker and add 1 cup of water (or 1.5 cups of water if using a larger Instant Pot). Cover the first filled egg mold with aluminum foil or mason jar lids to keep the muffins from sticking to the mold on top. Stack the second mold above it.
Pressure Cook
Close the Instant Pot lid and make sure the vent is sealed. Cook at high pressure for 8 minutes. Allow a natural release for 2–3 minutes, then carefully release the remaining pressure.
Cool and Serve
Remove the molds and place them on a wire rack. Once slightly cooled, pop the muffins out of the silicone lid or mold. Serve warm, with butter or honey.
Serving Ideas
These blueberry cornmeal muffins are delicious on their own, but they also make the perfect side for a bowl of chili or a hearty soup. Pair them with eggs for breakfast, or pack them in lunches as tasty treats.
Storage and Freezing
Once cooled, keep your muffin bites in an airtight container at room temperature. For longer storage, freeze them in a freezer-safe bag. Thaw at room temperature or warm them briefly in the microwave before serving.
Tips for Success
- Add a splash of apple cider vinegar or lemon juice to the wet ingredients for extra lift.
- Use cupcake liners inside a muffin tin if you prefer oven baking instead of pressure cooking.
- Store leftovers in an airtight container on the counter for up to 2 days, or freeze them in a freezer-safe bag for longer storage.
Final Thoughts
These Instant Pot Blueberry Corn Muffin Bites are a simple and delicious way to enjoy blueberry muffins with a fun twist. The pressure cooker makes them quick and easy, while the egg bite mold creates the perfect size for snacking or sharing. Whether you serve them warm with a little butter, pack them in lunches, or enjoy them as a sweet side dish with a bowl of chili, these tasty treats are sure to become a favorite for the whole family.
Instant Pot Blueberry Corn Muffin Bites
Equipment
- Instant pot (pressure cooker)
- Trivet or silicone sling
- 2 silicone egg bite molds with silicone lid (or aluminum foil)
- large mixing bowl
- medium bowl
- whisk/spoon
- Non-stick cooking spray
- wire rack
Ingredients
- 1 cup all purpose flour
- 1/2 cup sugar or brown sugar
- 1 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg room temperature
- 1 cup milk
- 1/4 cup avocado oil
- 1 cup fresh blueberries
- Optional: 1 tsp lemon zest or 1 tsp lemon juice
Instructions
- In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
- In a medium bowl, whisk the wet ingredients: egg, milk, and avocado oil. Pour the liquid mixture into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries (toss with a little flour first if using frozen).
- Spray silicone molds with non-stick cooking spray. Fill each cavity 3/4 full with muffin batter.
- Place a trivet or silicone sling in the Instant Pot. Add 1 cup of water to the bottom.
- Cover one filled egg mold with aluminum foil or mason jar lids, stack the second mold on top.
- Close the lid, seal the vent, and cook on high pressure for 8 minutes. Allow a natural release for 2–3 minutes, then release the remaining pressure.
- Remove molds carefully and place on a wire rack. Let cool before removing muffins from the molds.
