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How to make delicious Blueberry Muffins in an Air Fryer! Everyone loves light and fluffy homemade muffins, they are perfect for breakfast, brunch, or a snack. This recipe could not be any easier to prepare using silicone muffin cups without heating up the kitchen.
Every summer the temperatures in Arizona climb into the 100s, and every summer I start craving blueberry muffins! Maybe it is a case of wanting what you can't or shouldn't have? I mean who in their right mind turns the oven on when it is 117 degrees outside?
Five years ago I solved my muffin cravings problem with Blueberry Lemon Waffled Muffins, this year I decided to make them in my air fryer instead! It took four tries to get the timing and temperature correct, practice makes perfect!
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Blueberry Muffin ingredients:
- egg
- oil - I used light olive oil.
- whole milk - the extra fat helps to keep the muffins tender.
- pure vanilla extract to add another layer of flavor.
- granulated sugar for sweetness.
- all-purpose flour
- fine sea salt
- baking powder to help the muffins rise.
- fresh blueberries - frozen can be substituted - do not thaw them first, add them while frozen so the color does not bleed and turn your muffins a weird shade of blue.
How to make delicious blueberry muffins in an air fryer:
Whisk the egg, oil, milk, and vanilla together in a large bowl. Add the sugar and whisk to combine.
Stir in the flour, salt, and baking powder. Do not over mix!
Gently fold in the blueberries.
Add 3 tablespoons of muffin batter into each silicone muffin cup. I used a #20 portion scoop.
To get a burst blueberry look on top of your muffins, drop two or three fresh blueberries on top of each muffin.
Set air fryer to 13 minutes at 340 degrees and allow it to preheat.
When the air fryer beeps, carefully add six of the filled muffin cups to the basket.
When done cooking, remove the basket and carefully remove the muffins with a pair of tongs and place them on a wire cooking rack.
Place the remaining muffin cups into the air fryer and set for 13 minutes at 340 degrees. You do not need to wait, it is already heated.
Remove from the silicone muffin cups as soon as they are cool enough to handle. The steam collects at the bottom and creates a moist bottom if you don't.
Recipe Notes & Tips:
- You can use paper muffin liners in your air fryer, but they will need to be placed in a second foil liner or small ramekin to help keep their shape.
- I tried the "Bake" function with the first two batches, but the tops browned faster than the muffins cooked. Air Fry is the way to go!!
- Store leftover muffins in a sealed container on the counter for up to 3 days, or freeze in a freezer bag for up to 3 months.
Tools used to create this recipe:
- Instant Air Fryer - any air fryer should work, but cooking times may vary.
- Silicone Muffins Cups - they have additional color options.
- Glass Mixing Bowl
- Portion Scoop
- Silicone Scraper/Spoon
- Pure Vanilla Extract
- Flour
- Baking Powder
- Wire Cooling Rack
- Metal Serving Tray
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
Additional Muffin Recipes:
- Bakery Style Blueberry Muffins with almond streusel topping
- Blueberry Lemon Waffled Muffins - this recipe would work as air fryer muffins, reduce milk to 1 cup.
- Pina Colada Muffins - this recipe should also work in an air fryer, but I have not tried it. Let me know if you do!
- Blackberry Ginger Chocolate Chip Muffins
- Blackberry Muffins with Lemon Glaze
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Enjoy!!
Air Fryer Blueberry Muffins
Ingredients
- 1 large egg
- .75 cup whole milk
- .25 cup light oil I used olive oil, coconut or canola will also work
- 0.5 cup granulated sugar
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 1 cup fresh blueberries plus extra for burst blueberry effect
Instructions
- Whisk the egg, oil, milk, and vanilla together in a large bowl. Add the sugar and whisk to combine.
- Stir in the flour, salt, and baking powder. Do not over mix! Gently fold in the blueberries.
- Add 3 tablespoons of muffin batter into each silicone muffin cup. I used a #20 portion scoop. To get a burst blueberry look on top of your muffins, drop two or three fresh blueberries on top of each muffin.
- Set air fryer to 13 minutes at 340 degrees and allow it to preheat. When the air fryer beeps, carefully add six of the filled muffin cups to the basket.
- When done cooking, remove the basket and carefully remove the muffins with a pair of tongs and place them on a wire cooking rack.
- Place the remaining muffin cups into the air fryer and set for 13 minutes at 340 degrees. You do not need to wait, it is already heated.
- Remove from the silicone muffin cups as soon as they are cool enough to handle. The steam collects at the bottom and creates a moist bottom if you don't.
Notes
- You can use paper muffin liners in your air fryer, but they will need to be placed in a second foil liner or small ramekin to help keep their shape.
- I tried the "Bake" function with the first two batches, but the tops browned faster than the muffins cooked. Air Fry is the way to go!!
- Store leftover muffins in a sealed container on the counter for up to 3 days, or freeze in a freezer bag for up to 3 months.
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