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Air Fryer Blueberry Muffins

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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.

One split and five whole blueberry muffins on a white tray with a bowl of fresh blueberries off to the side.

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!

Six blueberry muffins on a white tray with a bowl of fresh blueberries in the upper right corner.

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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.
Milk, egg, oil, vanilla, sugar, flour, baking powder, salt, and blueberries in white bowls.

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.

Egg, milk, and vanilla mixed in a large glass bowl.

Stir in the flour, salt, and baking powder. Do not over mix!

Flour, salt, and baking powder on top of the wet ingredients in a glass bowl.

Gently fold in the blueberries.

Fresh blueberries being mixed into the muffin batter with a gray silicone spatula.

Add 3 tablespoons of muffin batter into each silicone muffin cup. I used a #20 portion scoop.

Eight blueberry muffins in silicone baking cups sitting on the counter.

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.

Air Fryer set to 13 minutes at 340 degrees.

When the air fryer beeps, carefully add six of the filled muffin cups to the basket.

Six blueberry muffins in an air fryer 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.

Six blueberry muffins on a wire cooling 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.

Six blueberry muffins in silicone muffin cups sitting on a white tray surrounded by fresh blueberries.

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:

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Additional Muffin Recipes:

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Enjoy!!

One split and five whole blueberry muffins on a white tray with a bowl of fresh blueberries off to the side.

Air Fryer Blueberry Muffins

How to make delicious, light and fluffy Blueberry Muffins in an Air Fryer! They are perfect for breakfast, brunch, or a snack.
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Course: Breakfast, Snack
Cuisine: American
Keyword: air fryer muffin recipe
Prep Time: 10 minutes
Cook Time: 13 minutes
Second Batch: 13 minutes
Total Time: 36 minutes
Servings: 12 Servings
Calories: 152kcal
Author: Lisa Johnson

Equipment

  • Air Fryer

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.

Nutrition

Calories: 152kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 111mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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