There’s something magical about the aroma of freshly baked muffins wafting through the kitchen.
When I discovered how to make Air Fryer Blueberry Muffins, it felt like I’d unlocked a delicious secret.
These muffins are not only quick to whip up but also come out perfectly fluffy and bursting with juicy blueberries.
Ingredient List
Let’s gather what we need for these Air Fryer Blueberry Muffins. Don’t stress – we’re keeping this easy!
For the Muffins
- 1 cup (120g) all-purpose flour (or 1:1 GF blend for gluten-free)
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk (or almond milk for dairy-free)
- 1/4 cup (60ml) vegetable oil (or melted coconut oil)
- 1 large egg
- 1 cup (150g) fresh or frozen blueberries
For the Topping
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) melted butter (or plant-based butter)
Step-by-Step Instructions

- Preheat the air fryer to 320°F (160°C). This ensures even cooking and a perfect rise.
- Whisk together 2 cups (240g) of all-purpose flour, 1 cup (200g) of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt in a large bowl.
- In another bowl, mix 1 cup (240ml) of milk, 1/3 cup (80ml) of vegetable oil, and 1 beaten egg. This adds moisture to your muffins.
- Fold the wet ingredients into the dry ingredients until just combined. Don’t overmix; lumpy batter leads to fluffier muffins.
- Gently toss 1 cup (150g) of fresh blueberries in a tablespoon of flour. This helps prevent them from sinking.
- Fold the blueberries into the batter. Your kitchen will smell amazing when they start to bake!
- Spoon the batter into muffin cups or silicone molds, filling each about 3/4 full.
- Prepare the topping by mixing 2 tablespoons of melted butter with 2 tablespoons of granulated sugar. Brush the mixture over the muffin tops for a sweet crunch.
- Cook in the air fryer for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes in the pan before transferring to a wire rack. Enjoy the delightful texture and flavor!
Tip: For more flavors, add cinnamon or lemon zest to the batter.
Recipe Notes & Variations
- Substitutions:
- For a dairy-free version, use almond milk or oat milk.
- Instead of granulated sugar, try coconut sugar for a healthier option.
- Swap blueberries for raspberries or chopped strawberries if you prefer.
- Kid-Friendly Adjustments:
- Omit extra sugar on top if your kiddos prefer less sweetness.
- Add mini chocolate chips for an extra special treat!
- Make-Ahead Tips:
- Prepare the batter the night before and store in the fridge (up to 12 hours).
- Freeze unbaked muffins for a quick breakfast option. Just thaw in the fridge overnight before air frying.
- Cooking Time:
- If your air fryer cooks unevenly, rotate the muffin cups halfway through.
Serving Suggestions
Don’t stress – we’re keeping this easy! My Air Fryer Blueberry Muffins are delicious all on their own, but adding a few simple touches can elevate them even more. Here’s how I like to serve them:
- With Butter or Cream Cheese: Spread a little butter or cream cheese (or dairy-free option) on warm muffins for a rich treat.
- Top with Yogurt: Add a dollop of yogurt for a creamy contrast. Greek yogurt is a great option for extra protein.
- Drizzle Honey or Maple Syrup: A light drizzle brings out the muffin’s sweetness.
- Serve with Fresh Fruit: Pair with sliced bananas or strawberries for a refreshing side. Your kids will love it!
- Festive Toppings: Sprinkle powdered sugar or a light glaze (mix powdered sugar with a splash of milk) for a special occasion.
Your kitchen will smell amazing, and these muffins are so versatile that everyone will find their favorite way to enjoy them!
If you have any leftovers, store them in an airtight container to maintain freshness for up to three days.
Nutrition Information
Here’s a quick look at the nutrition information for my Air Fryer Blueberry Muffins.
These muffins are not just delicious but also nutritious. Perfect for a family breakfast or a satisfying snack!
Nutrient | Amount per Muffin |
---|---|
Calories | 150 |
Total Fat | 5g |
Saturated Fat | 1g |
Cholesterol | 25mg |
Sodium | 150mg |
Total Carbohydrates | 24g |
Dietary Fiber | 1g |
Sugars | 7g |
Protein | 3g |
Key Points:
- Healthier Option: Use whole wheat flour for added fiber.
- Calorie Smart: Substitute granulated sugar with coconut sugar for less impact on blood sugar levels.
- Allergy Alert: If someone has an egg allergy, consider using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Conclusion
Baking Air Fryer Blueberry Muffins has truly been a game changer for me. They’re not just quick and easy to whip up but also incredibly delicious.
The fluffy texture and burst of juicy blueberries make every bite a treat.
I love how versatile this recipe is. Whether you want to switch up the fruit or try a healthier option, there’s so much room for creativity.
Plus, the aroma that fills my kitchen is simply irresistible.
So why not give these muffins a try? They’re perfect for breakfast or a snack and are sure to impress everyone in your home.
Enjoy the delightful experience of baking and savoring these yummy muffins!