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katya bou

Air Fryer Blueberry Muffins

These Air Fryer Blueberry Muffins are easy, fluffy, and ready in minutes, offering a perfectly domed, bakery-style texture that's moist and bursting with fresh berries, perfect for quick weekday breakfasts or desserts.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups All-Purpose Flour
  • ¾ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
Wet Ingredients
  • 1 large Egg room temperature
  • ½ cup Milk or Buttermilk
  • ¼ cup Melted Butter or vegetable oil
  • 1 teaspoon Vanilla Extract
Berries
  • 1 cup Fresh Blueberries or frozen, do not thaw
Optional Touches
  • 1 teaspoon Lemon Zest
  • 2 tablespoons Turbinado or Sparkling Sugar for topping
For the Streusel Topping (Optional)
  • ¼ cup All-Purpose Flour
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Cold Unsalted Butter cubed
  • ¼ teaspoon Cinnamon

Equipment

  • Air Fryer,
  • Silicone Muffin Liners or Heat-Safe Ramekins
  • - Mixing bowls
  • - Whisk
  • Wire rack

Method
 

Preparation
  1. Lightly spray 4 to 6 silicone muffin liners or heat-safe ramekins with non-stick spray. Preheat your air fryer to 325°F (160°C).
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. If using lemon zest, rub it into the sugar first to release the oils.
  3. In a separate bowl, whisk the egg, milk (or buttermilk), melted butter (or oil), and vanilla extract until just combined.
Mixing and Baking
  1. Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are okay; do not over-mix.
  2. Gently fold in the blueberries. If using frozen, dust them with a little flour first to prevent sinking.
  3. If making the streusel, combine the flour, brown sugar, cinnamon, and cold cubed butter in a small bowl until crumbly.
  4. Fill the liners or ramekins about two-thirds full with batter. Sprinkle with streusel or sparkling sugar.
  5. Place in the air fryer basket, ensuring space for air flow. Cook at 325°F for 12-15 minutes, checking with a toothpick for doneness. If needed, add 2 minutes more.
  6. Carefully remove and cool in the liners on a wire rack for 5 minutes before serving.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10g

Notes

For gluten-free, use a 1:1 GF flour blend and add extra liquid if needed. Use parchment slings for easy removal. Store in airtight container for up to 3 days at room temp or freeze for 3 months. Reheat frozen muffins in air fryer at 300°F for 3-5 minutes.
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