Air fryer recipe · Breakfast
Air Fryer Blueberry Muffins
Fluffy muffins studded with blueberries, baked in paper cups inside the air fryer.
- 18 minTotal time
- 170°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 180kcal
- 4.1 gprotein
- 28.5 gcarbs
- 5.6 gfat
- 0.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- flour1 cup
- egg1
- milk1/2 cup
- sugar1/4 cup
- baking powder1 tsp
- blueberries1/2 cup
- butter2 tbsp, melted
Method
Mix the batter
Whisk the egg, sugar, milk and melted butter until smooth, then fold in the flour and baking powder until only just combined. Stop as soon as the dry flour disappears, because over-mixing builds gluten and turns the muffins dense.
Add blueberries
Gently fold in the blueberries with only two or three turns of the spoon. A light hand keeps the batter pale instead of streaky purple, and dusting the berries with a little flour first stops them sinking to the bottom.
Fill the cups
Spoon the batter into paper muffin cups, filling each only two-thirds full, then sit the cups in the basket. Leaving that headroom gives the muffins space to rise into a domed top instead of spilling over the sides.
Air fry
Air fry at 170°C for 14 min until the tops are golden and springy and a skewer pushed into the centre comes out clean with no wet batter. Let them cool for a few minutes so they firm up before you peel off the paper.
