.25cuplight oilI used olive oil, coconut or canola will also work
0.5teaspoonfine sea salt
1cupfresh blueberriesplus extra for burst blueberry effect
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.
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.