Air Fryer Blueberry Muffins.

Soft, fluffy, and bursting with juicy blueberries, these Air Fryer Blueberry Muffins are quick to make and perfect for breakfast, brunch, or an afternoon snack. The air fryer creates beautifully golden tops while keeping the muffins moist and tender inside.

Preparation Time

Yield

8 muffins

Ingredients

For the Muffins

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ⅓ cup milk
• ⅓ cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon flour (for coating blueberries)

Optional Topping

• 1 tablespoon coarse sugar
• ¼ teaspoon ground cinnamon

Instructions

Step 1: Prepare the Batter

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk milk, oil, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir just until combined.
4. Toss the blueberries with 1 tablespoon flour.
5. Gently fold the blueberries into the batter.

Step 2: Fill the Muffin Cups

1. Line silicone muffin cups or a small muffin pan that fits your air fryer with paper liners.
2. Fill each cup about ¾ full.
3. Sprinkle with coarse sugar and cinnamon if desired.

Step 3: Air Fry

1. Preheat the air fryer to 320°F (160°C) for 3 minutes.
2. Place the muffin cups in the air fryer basket, leaving space between them.
3. Air fry for 12–15 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Cool

1. Let the muffins cool in the pan for 5 minutes.
2. Transfer to a wire rack to cool completely.

Tips for Success

✔ Do not overmix the batter to keep the muffins light and fluffy.
✔ Tossing blueberries in flour helps prevent them from sinking.
✔ Silicone muffin cups work exceptionally well in air fryers.
✔ Check muffins a few minutes early, as air fryer models vary.

Serving Suggestions

• Coffee or tea
• Greek yogurt
• Fresh fruit
• Butter or cream cheese
• Breakfast smoothies

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze for up to 3 months. Thaw overnight before serving.

Nutrition (Per Muffin)

Weight Watchers Points

WW Points: 7 per muffin

FAQs

Can I use frozen blueberries?

Yes! Use them straight from the freezer and do not thaw before mixing into the batter.

Why are my muffins dense?

Overmixing the batter can result in dense muffins. Stir only until the ingredients are combined.

Can I make mini muffins?

Absolutely. Reduce the cooking time to 8–10 minutes.

What type of muffin cups should I use?

Silicone muffin cups are ideal because they fit easily into most air fryer baskets and release the muffins cleanly.

Can I add other fruits?

Yes! Raspberries, blackberries, chopped strawberries, or diced peaches work wonderfully.

Recipe Notes

• Fresh blueberries provide the best texture, but frozen berries are a great year-round option.
• A sprinkle of coarse sugar on top creates a bakery-style muffin crust.
• These muffins are perfect for meal prep and freeze beautifully.
• For a lemon-blueberry variation, add 1 teaspoon lemon zest to the batter.

Copy & Paste Ingredients

1½ cups all-purpose flour
½ cup granulated sugar
1½ tsp baking powder
¼ tsp salt
⅓ cup milk
⅓ cup vegetable oil or melted butter
1 large egg
1 tsp vanilla extract
1 cup blueberries
1 tbsp flour (for coating blueberries)

Optional:
1 tbsp coarse sugar
¼ tsp cinnamon

Baker’s Tip 🫐

For extra juicy muffins, reserve a few blueberries and press them into the tops of the batter before air frying. This gives the muffins a beautiful bakery-style appearance and bursts of blueberry flavor in every bite! 🧁✨