Description
Fluffy, moist, and bursting with juicy blueberries, these air fryer muffins are a quick, easy, and healthier treat. Perfect for breakfast, brunch, or an afternoon snack!
Ingredients
For the Muffin Batter:
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1 cup all-purpose flour
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½ cup granulated sugar
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½ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup buttermilk (or milk + splash of vinegar)
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¼ cup vegetable oil
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1 large egg
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1 tsp vanilla extract
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1 cup fresh blueberries (or frozen)
Optional Toppings:
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Sprinkle of sugar for a sweet crust
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Chopped nuts for added crunch
Instructions
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Mix Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
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Combine Wet Ingredients: Whisk buttermilk, oil, egg, and vanilla in another bowl.
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Combine: Pour wet ingredients into dry ingredients; mix gently until just combined.
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Fold in Blueberries: Gently fold in blueberries.
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Preheat Air Fryer: Preheat to 320°F (160°C) for 5 minutes.
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Prepare Muffin Liners: Line muffin pan or spray with cooking spray.
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Fill Muffin Cups: Spoon batter into muffin cups, filling 2/3 full.
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Air Fry: Cook 10-12 minutes, or until a toothpick inserted comes out clean.
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Cool: Cool in pan 5 minutes, then transfer to a wire rack.
Notes
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Don’t overmix to keep muffins light and fluffy.
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If using frozen blueberries, do not thaw to prevent color bleeding.
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Store in an airtight container at room temperature for up to 3 days or in fridge for up to a week.
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Reheat in the air fryer for warm muffins.