Air Fryer Blueberry Muffins
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Air Fryer Blueberry Muffins have quickly become my go-to for quick, no-fuss baking. The crumb is light and moist, the blueberries are plump and juicy and packed all the way through the batter, and that simple sugar top gives each muffin a delicate little sweetness right on the surface. They come out warm, fresh, and completely irresistible.
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I make these for weekend breakfasts and quick weekday mornings because the air fryer gets them done faster than turning on the oven and the results are always soft, fresh, and perfectly baked. They pack well for lunchboxes and keep beautifully, making them one of the smartest bakes I do all week. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Blueberry Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Grab your mixing bowls because this homemade blueberry muffin recipe comes together so quickly, you’ll want everything ready before you start.
Line Your Muffin Cups
Line your muffin cups with paper liners and set them aside so they’re ready when the batter is done. I use a nonstick muffin pan for easy release and line it with reusable silicone baking cups for effortless cleanup.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Mix the Wet Ingredients
In a separate bowl, combine the oil, egg, milk, and vanilla extract. Whisk until the mixture is smooth and well blended.
Combine and Fold in Blueberries
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Don’t overmix or the muffins will turn out dense.
Fill the Muffin Liners
Divide the batter evenly among the muffin liners. I like using this cookie scoop because it makes portioning the muffin batter fast and mess-free.
For larger muffin tops, fill each liner almost to the top. Sprinkle a little sugar over each one for a sweet, slightly crisp, and delicious top crust.
Bake in the Air Fryer
Place the filled muffin cups in the air fryer basket. Bake at 350ºF (180ºC) for 10 minutes, or until the tops look set and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. I always use my cake tester for the most accurate doneness check.
Cool and Serve
Transfer the muffins to a cooling rack and let them cool slightly before serving. I have a wire cooling rack on hand for muffin days because it keeps the bottoms from getting soggy as they cool. Enjoy!
If you’re bringing these to a potluck, bake sale, or school event, let them cool completely before packing. A muffin carrier keeps them secure and the sugared tops intact during transport. They travel well at room temperature and don’t need to be kept cold for short trips.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar plus 1 tablespoon for muffin tops
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 ½ teaspoons vanilla extract
- 1 cup fresh blueberries
Instructions
- Line muffin cups with paper liners and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.1 ½ cups all-purpose flour, ¾ cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- In another bowl, combine the oil, egg, milk, and vanilla extract. Whisk until well blended.⅓ cup vegetable oil, 1 egg, ⅓ cup milk, 1 ½ teaspoons vanilla extract
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—don’t overmix. Gently fold in the blueberries with a spatula.1 cup fresh blueberries
- Divide the batter evenly among the muffin liners. For larger muffin tops, fill each liner almost to the top. Sprinkle a little sugar on each muffin for a sweet crust.
- Place the muffin cups in the air fryer basket. Bake at 350ºF (180ºC) for 10 minutes, or until the tops look set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Transfer the muffins to a cooling rack. Let them cool slightly before serving.
Notes
- Don’t overmix the batter: Stir the wet and dry ingredients together until just combined. A few small lumps are totally fine and will bake out, but overworking the batter leads to tough, dense muffins.
- Fold in blueberries gently: Use a spatula and fold with a light hand so the berries stay whole and the batter doesn’t turn purple.
- Fill liners close to the top: For those bakery-style domed muffin tops, fill each liner almost to the brim. Don’t be shy with the batter.
- Sugar the tops before baking: That tablespoon of sugar sprinkled over the tops before going into the air fryer is what gives each muffin its lightly crisp, sweet crust. Don’t skip it.
- Check for doneness at 10 minutes: Insert a toothpick in the center. A few moist crumbs clinging to it mean they’re done. Wet batter means they need another minute or two.
- Flash freeze for easy storage: If you’re freezing a big batch, place the cooled muffins on a baking sheet in a single layer and freeze for about an hour before transferring them to a freezer bag. They won’t stick together, so they’ll be easy to grab one at a time.
Nutrition
How to Store Leftovers
Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, pop them in the fridge where they’ll keep for up to a week.
Just let them come to room temperature before eating or warm them briefly in the microwave for about 15 to 20 seconds. To freeze, place the cooled muffins in a zip-top freezer bag or an airtight freezer-safe glass container and freeze for up to 3 months.
Thaw overnight in the fridge or reheat straight from frozen in the microwave for 30 to 45 seconds.
What to Serve With Air Fryer Blueberry Muffins
These pair really well with a simple fresh fruit salad or a bowl of Greek yogurt with a drizzle of honey for a well-rounded breakfast or brunch spread. A smoothie or a tall glass of fresh-squeezed orange juice alongside a warm muffin makes for a bright, satisfying morning.
For something a little more substantial, serve them next to a veggie frittata or a warm bowl of oatmeal when you’re feeding a crowd at brunch. They also pair beautifully with a hot cup of coffee or tea if you’re keeping things simple on a weekday morning.
More Easy Recipes for You to Try at Home
Here are a few more easy air fryer breakfast recipes I think you’ll want to try.