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Pressure Cooker Lemon Blueberry Muffins

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These muffins will not heat up your kitchen in the summer. They have a denser texture than the cake-like muffins baked in an oven. They are sweet, tasty and surprisingly filling. Any substitutions I made are in parentheses.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 12

Source: Facebook group



  1. Mix all ingredients except blueberries in a large bowl. Fold in blueberries.
  2. Fold in blueberries.
  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.
  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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July 7, 20171 found this helpful

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

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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. 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.

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July 8, 20170 found this helpful

Please do! :)

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