Instant Pot Blueberry Oatmeal Muffins AKA BeeBo Bites
Healthy, whole grain, blueberry packed Instant Pot Oatmeal Muffin. Perfect way to start the day!
- Author: Marci
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 14 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 4 eggs
- 1 cup thick Greek yogurt (see notes for how to substitute with homemade)
- 1/3 cup pure maple syrup (add an extra 2–3 tablespoons of brown sugar if you want it sweeter)
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 cup quick oats
- 1/2 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup blueberries (fresh, thawed frozen, or freeze-dried)
- In a large bowl combine eggs, yogurt, maple syrup, butter, and vanilla extract until smooth.
- Add quick oats, flour, baking powder, cinnamon, and salt and stir just until combined. Gently fold in blueberries.
- Generously spray the 2 silicone molds with non-stick spray. Using an ice cream scoop (that measures about 1/4 cup), divide all of the batter into the molds.
- Stack one of the filled molds on top of a trivet. Place 4 narrow mason jar lids on top followed by the second silicone mold.
- Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Let the oatmeal bites cool if needed for handling.
- Using a butter knife or spoon, scrape around each oatmeal bite to release it, then turn them over on to a cooling rack or plate.
- Enjoy warm as is or with a side of syrup for dipping. Also perfect for on the go.
- Store extras in the refrigerator.
- Delicious chilled or warmed back up from the fridge. Freeze beautifully as well.
- For a gluten free version, use oat flour, almond flour, or a gluten free 1:1 flour. More details on that in this recipe for Gluten Free Oatmeal Muffins
- Old fashioned rolled oats can also be substituted for quick oats. It will have a slightly denser chew
- If your muffins are coming out too moist (which is common if you’re using a thinner or homemade yogurt), add an extra 1/4 cup of flour.
- To cook only 1 tray at a time, increase the cook time to 12 minutes
- Swap the blueberries out for chocolate chips, raisins, strawberries, nuts, etc. Anything you like in a muffin, you’ll love in an oatmeal muffin
Keywords: instant pot, oatmeal muffins, blueberry muffins