Air fryer recipe · Desserts & Bakes
Blueberry Burst Muffins
Plump muffins studded with juicy blueberries that pop into sweet pockets under a crunchy sugar top.
- 18 minTotal time
- 160°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 305kcal
- 5.2 gprotein
- 46.0 gcarbs
- 11.1 gfat
- 1.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour1.5 cups
- Fresh blueberries1 cup
- Granulated sugar1/2 cup
- Milk1/2 cup
- Egg1
- Vegetable oil1/4 cup
Method
Mix the dry base
Whisk the flour with most of the sugar in a large bowl until well combined. Set aside a spoonful of sugar to sprinkle over the tops later, which bakes into a delicate, crisp, crackly crust.
Blend the wet
In a separate jug, beat the egg with the milk and oil until smooth and evenly mixed. Mixing the wet and dry parts apart first means you can combine them quickly and avoid over-mixing into tough muffins.
Coat the berries
Toss the blueberries in a teaspoon of the flour before folding them into the batter. That light dusting grips the batter and keeps the berries floating evenly instead of all sinking to the bottom.
Fill and sugar
Spoon the batter into paper-lined muffin cups, filling each about two-thirds full, then dust the tops with the reserved sugar. The sugar melts and caramelises into a fine, crackly finish as they bake.
Air-fry to golden
Air-fry at 160C for 14 min until the domes are set and golden and the berries have burst through. Let them cool for a few minutes before eating, as the hot fruit inside can scald.
