These irresistible Air Fryer Blueberry Muffins bring bakery-style perfection right to your kitchen in just 40 minutes. Golden-brown on top, perfectly moist inside, and studded with juicy blueberries, these homemade treats pack 6g of protein while keeping saturated fat low at 7g per serving.
Perfect for busy mornings or afternoon snacks, this foolproof recipe delivers consistently delicious results using your air fryer’s magic touch.
Ingredients
- All-purpose flour: 2 3/4 cups, measured precisely for perfect texture
- Leavening agents: 1 tbsp + 1/4 tspn baking powder, 1 1/4 tspn baking soda
- Salt: 1/2 tspn to enhance flavors
- Unsalted Butter: 1/2 cup, melted and cooled
- Sugar: 1 1/4 cups regular + 1 tbsp coarse decorating sugar for topping
- Eggs: 3 large, at room temperature for better mixing
- Milk: 1/2 cup, adds moisture and richness
- Vanilla: 3 tspn for wonderful aroma
- Blueberries: 2 cups fresh or frozen
Instructions
- Prepare Dry Mix: Combine flour, baking powder, baking soda, salt, and sugar in a large bowl
- Mix Wet Ingredients: In a separate bowl, blend melted butter, milk, eggs, and vanilla until smooth
- Create Batter: Gradually incorporate dry ingredients into wet mixture, stirring until just combined
- Add Blueberries: Gently fold in 1 1/2 cups blueberries into the batter
- Fill Muffin Liners: Scoop batter into jumbo liners, filling 2/3 full. Top with remaining berries and sprinkle with decorating sugar
- Air Fry: Cook at 375°F for 8 minutes, then reduce to 250°F for 17 minutes
- Check Doneness: Insert toothpick in center – should come out clean. If needed, cook additional minutes
- Cool: Place on cooling rack before removing from liners
Mixing Tips
Want to make the fluffiest muffins ever? The secret is in how you mix! Combine your dry ingredients first – this helps spread out the baking powder and soda evenly. When you add the wet ingredients, mix just until everything comes together. A few small lumps are totally fine! Over-mixing can make your muffins tough. And here’s a sweet trick: coat your blueberries in a tiny bit of flour before adding them – this helps stop them from sinking to the bottom!
Air Fryer Success Tips
Using your air fryer for muffins is so smart! The two-temperature method (starting hot, then lowering) helps create that lovely domed top we all love. Make sure to space your muffins a bit apart in the basket so the hot air can flow around them. Don’t have jumbo muffin liners? Regular ones work too – just adjust your cooking time down by about 5 minutes. Keep an eye on them the first time you make them, since air fryer temperatures can vary.
Storage & Reheating
These yummy muffins stay fresh at room temperature for 2-3 days in an airtight container. Want to keep them longer? Pop them in the freezer! Let them cool completely, wrap each one in plastic wrap, and freeze for up to 3 months. To reheat, just pop a frozen muffin in your air fryer for 2-3 minutes at 320°F. They’ll taste fresh-baked! For room temperature muffins, 30 seconds in the air fryer brings back that lovely warm, just-baked feeling.
Serving Ideas
These muffins are perfect warm from the air fryer with a pat of butter that melts right in! Want to make them extra special? Try them with a drizzle of honey, a dollop of whipped cream, or alongside your morning coffee or tea. They’re also great for breakfast on the go or as an afternoon snack. For a fancy brunch spread, cut them in half and toast them slightly – so good!
Air Fryer Blueberry Muffins
Equipment
- Air Fryer
- Mixing Bowls
- Jumbo Muffin Liners
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tspn baking powder
- 1 1/4 tspn baking soda
- 1/2 tspn salt
- 1/2 cup Unsalted Butter Melted and cooled
- 1 1/4 cups sugar
- 3 Large Eggs
- 1/2 cup milk
- 3 tspn vanilla
- 2 cups blueberries
- 1 tbsp coarse decorating sugar
Instructions
- Mix the sugar, baking soda, baking powder, salt, and flour in a large bowl.
- Mix the melted butter with the milk, eggs and vanilla.
- Gradually mix the dry ingredients into the wet mixture until a smooth batter forms.
- Once batter forms, fold in 1 1/2 cups of the blueberries.
- Scoop the batter into jumbo muffin liners, and fill 2/3 of the line. Top the batter with a few loose berries from the remaining berries. Press into the batter slightly. Sprinkle batter with a pinch of decorating sugar. Place muffins in the air fryer basket and cook at 375°C/190°C for 8 minutes, then reduce heat to 250°C/120°C for 17 minutes.
- Make sure muffins are fully cooked using a toothpick pierced in the center of the muffin. If the toothpick has uncooked batter when removed, continue to cook 1 minute at a time until fully cooked. Let muffins cool on a rack before removing them from liners.
