Air Fryer Blueberry Muffins

These air fryer blueberry muffins are soft, fluffy, and ready in under 20 minutes. No need to heat up your whole oven for a small batch of muffins.

The air fryer does a great job here. You get a nice golden top with a perfectly moist inside, and the blueberries stay juicy in every bite.

The recipe itself is super simple. You just mix a few basic ingredients together, fold in the blueberries, and let the air fryer do the rest.

They come out tasting like bakery-style muffins, especially when you add that coarse sugar on top for a little crunch.

Whether it’s breakfast, a snack, or something sweet with your coffee, these muffins are a solid choice. Let me show you how to make them.

Why You’ll Love This Recipe

Ready in Under 20 Minutes – These muffins go from mixing bowl to golden perfection in about 15 minutes of air frying time.

Perfectly Domed Tops Every Time – The low 310°F temperature lets these muffins rise slowly and evenly for bakery-style domes.

Bursting With Fresh Blueberries – A full cup of fresh blueberries in a small batch means every single bite has juicy berry flavor.

Ingredients

• 1 1/2 cups All-Purpose Flour
• 1/2 cup Granulated Sugar
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/3 cup Vegetable Oil
• 1 large Egg
• 1/2 cup Whole Milk
• 1 tsp Vanilla Extract
• 1 cup Fresh Blueberries
• 2 tbsp Coarse Sugar (for topping)

How To Make

Step 1

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 2

In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are perfectly fine.

Step 3

Gently fold in the fresh blueberries using a spatula, being careful not to crush them.

Step 4

Divide the batter evenly among silicone muffin cups or ramekins, filling each about two-thirds full. Sprinkle the tops with coarse sugar.

Step 5

Preheat the air fryer to 310°F (155°C) for 2 minutes.

Step 6

Place the muffin cups in the air fryer basket. Air fry at 310°F for 12 to 14 minutes, until a toothpick inserted into the center comes out clean and the tops are golden and spring back when lightly pressed.

Step 7

Remove the muffins and let them cool in the cups for 5 minutes before removing. Serve warm for the best flavor and texture.

Tips

Don’t Overmix the Batter

When you pour the wet ingredients into the dry, stir gently and stop as soon as you don’t see any dry flour pockets. A few small lumps in the batter are totally fine and actually what you want.

Overmixing develops the gluten in the flour, which makes muffins dense and chewy instead of soft and tender. This is the number one reason homemade muffins come out tough.

Use a spatula or wooden spoon instead of a whisk for this step. A whisk makes it way too easy to overwork the batter without realizing it.

Use Silicone Cups, Not Paper Liners

Paper muffin liners don’t work well in the air fryer. The strong fan blows them around and they can fold into the batter, ruining the shape of your muffins.

Silicone muffin cups are the way to go here. They hold their shape, the muffins pop right out, and you can reuse them every time you make this recipe.

If you only have ramekins, those work too. Just give them a light spray of oil so the muffins release easily.

Keep the Temperature at 310°F

It might seem low compared to a regular oven, but air fryers circulate hot air much more intensely. If you go higher, the outside of the muffins will brown and set too fast while the inside stays raw and gooey.

At 310°F, the muffins bake evenly all the way through and you get a nice golden top without any burnt edges. Trust the lower temp on this one.

Related Recipes

• Air Fryer Banana Bread Muffins
• Air Fryer Lemon Blueberry Mini Cakes
• Air Fryer Jalapeno Cheddar Cornbread Muffins
• Air Fryer Blackberry Cobbler Biscuits
• Air Fryer Cinnamon Sugar Donut Cakes

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work just fine. The key is to not thaw them before adding them to the batter – just toss them in straight from the freezer. If you thaw them first, they’ll release a ton of juice and turn your batter purple and soggy.

You might need to add an extra minute or two of cook time since the frozen berries will cool the batter down slightly, but otherwise the muffins will turn out great.