Quick and Easy Blueberry Muffins Made in the Air Fryer

Air fryers have become a game-changer in the kitchen, allowing you to cook delicious, crispy foods with minimal oil. One of the best things to make in an air fryer is muffins. They come out perfectly golden on the outside, soft and moist on the inside, and take a fraction of the time to bake compared to a traditional oven. Today, we’re going to share an easy and scrumptious Air Fryer Blueberry Muffins recipe that will leave you craving more.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar (or use a sugar substitute for a low-carb option)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• ½ cup milk (use dairy or plant-based milk like almond or oat milk)
• ¼ cup unsalted butter, melted (or substitute with coconut oil for a dairy-free version)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (If using frozen, do not thaw them)

Instructions:

1. Preheat Your Air Fryer: Set your air fryer to 320°F (160°C) for a few minutes while you prepare the batter. This ensures the muffins cook evenly from the moment you place them in the basket.
2. Mix the Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well to ensure everything is evenly distributed.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract. Make sure the butter is not too hot to prevent curdling the egg.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix the batter—mix just until the ingredients are combined. Overmixing can lead to dense muffins.
5. Fold in the Blueberries: Gently fold in the blueberries using a spatula. Be careful not to crush the berries, especially if they are frozen.
6. Prepare the Muffin Cups: Lightly grease your muffin tin or line it with paper muffin liners. If you don’t have a muffin tin that fits your air fryer basket, you can use silicone muffin cups.
7. Spoon the Batter: Fill each muffin cup about ¾ full with the muffin batter. Leave a little space at the top to allow for rising.

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   Air Fryer Blueberry Muffins

   Ingredients:

   • 1 ½ cups all-purpose flour
   • ½ cup granulated sugar (or sugar substitute for low-carb)
   • 1 ½ tsp baking powder
   • ½ tsp baking soda
   • ¼ tsp salt
   • 1 large egg
   • ½ cup milk (dairy or plant-based)
   • ¼ cup unsalted butter, melted (or coconut oil for dairy-free)
   • 1 tsp vanilla extract
   • 1 cup fresh or frozen blueberries (do not thaw if using frozen)

   Instructions:

   1. Preheat: Set the air fryer to 320°F (160°C) and let it heat for a few minutes.
   2. Mix Dry Ingredients: In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir well.
   3. Mix Wet Ingredients: In another bowl, whisk egg, milk, melted butter, and vanilla extract until smooth.
   4. Combine: Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix.
   5. Add Blueberries: Carefully fold in the blueberries, avoiding crushing them.
   6. Prepare Muffin Cups: Grease a muffin tin or use silicone muffin cups.
   7. Fill Cups: Spoon the batter into each muffin cup, filling about ¾ full.
   8. Air Fry: Place the muffin tin in the air fryer basket and cook at 320°F (160°C) for 12-15 minutes, or until a toothpick comes out clean.
   9. Cool: Let the muffins cool for a few minutes before serving.

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   Tips & Tricks:

   • Avoid Overmixing: Overmixing the batter can result in dense muffins. Mix just until the dry ingredients are incorporated.
   • Frozen Blueberries: If using frozen blueberries, don’t thaw them. This helps prevent the muffins from turning purple and ensures they bake evenly.
   • Adjust for Your Air Fryer: Air fryer models vary, so keep an eye on the muffins and check doneness after 12 minutes. Some models may cook faster than others.

   Notes:

   • For a dairy-free version, use plant-based milk and coconut oil instead of butter.
   • To add a little crunch, sprinkle some sugar on top of the muffins before air frying.
   • If you don’t have a muffin tin that fits your air fryer, use silicone muffin cups that can hold the batter securely.

   FAQs:

   Q: Can I use a different type of fruit instead of blueberries?
   A: Yes! You can substitute blueberries with raspberries, blackberries, or even chopped strawberries.

   Q: Can I make these muffins ahead of time?
   A: Yes! You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just be sure to bake them when you’re ready to enjoy them.

   Q: My muffins are browning too quickly. What should I do?
   A: If the muffins are browning too fast, reduce the air fryer temperature by 10-20°F and cook for a little longer. Keep an eye on them to prevent burning.

   Q: How can I make these muffins low-carb?
   A: Substitute the sugar with a low-carb sweetener like erythritol or stevia, and use almond flour instead of all-purpose flour for a keto-friendly version.

   Enjoy these easy, fluffy, and delicious air fryer blueberry muffins for breakfast or a sweet snack!

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   Let me know if you need further adjustments!