Cottage Cheese Blueberry Muffins
Moist and fluffy blueberry muffins with a creamy twist of cottage cheese, made effortlessly in your pressure cooker!
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker With sealing lid and steam valve
- 1 Muffin tin 12-cup capacity
Ingredients
Muffin Batter
- 1 cup Cottage cheese
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- 2 Eggs large
- ¼ cup Milk
- ¼ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Blueberries fresh or frozen
Instructions
Instructions
- Line your muffin tin with paper liners and set aside.
- In a large bowl whisk together flour, sugar, baking powder, and salt.
- In another bowl mix cottage cheese, eggs, milk, oil, and vanilla extract until smooth.
- Combine the wet and dry mixtures, stirring until just moistened; lumps are okay.
- Gently fold in the blueberries without overmixing.
- Spoon the batter into the lined muffin tin, filling each cup about ¾ full.
- Place tin in pressure cooker with 1 cup water at the bottom, seal lid, and cook under pressure for 25 minutes then slow release.
- Quick release remaining pressure, remove muffins, and let cool before serving.
Notes
Wrap muffins and store in airtight container for 2–3 days, or freeze for up to one month. Reheat gently before eating.