Instructions

• Start by preheating your oven to 375 degrees F and line your muffin tin with paper liners. Getting that part done makes the batter dive right in later.
• In a big bowl, whisk together the flour, baking soda, baking powder, and salt. This dry mix is the base of your muffins.
• In a separate bowl, cream the softened butter and granulated sugar till the mixture is nice and fluffy. This is where you build that soft, sweet texture.
• Next, add your lemon zest and eggs one at a time into the butter mix, stirring well after each addition. The lemon zest really wakes things up.
• Now stir in the Greek yogurt and vanilla extract, mixing till everything looks combined. The yogurt keeps things moist.
• Gradually mix the dry ingredients into the wet, but just until combined. You don’t wanna overdo it or muffins might get tough. Gently fold in the blueberries last to avoid smooshing 'em.
• Divide the batter evenly into the paper cups, filling 'em about three-quarters full. Now sprinkle that lemon topping over each.
• Pop the muffin tin gently into your pressure cooker basket or a trivet. Add a cup of water to the cooker’s bottom and lock the lid in.
• Cook at high pressure for about 15 minutes. When it’s done, use quick release to let out the steam fast. This helps muffins keep their shape and softness.
• Take the muffins out carefully and let them cool on a rack for a bit. The tender pull is best enjoyed when warm but not hot.