Blueberry Muffins in the Air Fryer
A good blueberry muffin has a golden dome, a soft crumb and berries spread evenly through it, not sunk at the bottom. Air fryer blueberry muffins can do all of that in 14 minutes at 160 °C, with no oven to heat. This recipe makes six and works with fresh or frozen berries.
- Temperature
- 160°C
- Total time
- 34min
- Prep
- 10min
- Servings
- 6
- Per serving
- 225kcal
Why the air fryer works for blueberry muffins
Air fryer blueberry muffins are a good example of a small bake that suits the machine. The batter sets quickly because the hot air surrounds each case, and the berries burst gently and flavour the crumb as they cook. You do not need to wait for an oven to heat, which makes these muffins easy to fit in before breakfast.
The only extra care is the temperature. At 160 °C the tops brown evenly while the centres finish, so the berries stay plump rather than turning dry. Because blueberries are juicy, the muffins can need a couple more minutes than plain ones, so test with a skewer before you take them out.
How to make blueberry muffins in the air fryer
Tap a time to start a timer.
- Coat the berries Toss the blueberries with 1 tsp plain flour in a small bowl. The thin coating helps them stay suspended in the batter instead of sinking. Use frozen berries straight from the freezer.
- Mix the batter Whisk the egg, milk, oil and vanilla in a jug. In a large bowl stir the self-raising flour, sugar, salt and lemon zest, if using. Pour in the wet mixture and fold until just combined.
- Add the fruit Gently fold in the blueberries with a spatula, using as few strokes as possible so the juice does not turn the batter purple.
- Fill the cases Divide the batter between 6 silicone muffin cases, filling them two-thirds full, and stand them in the basket with a little space between each.
- Bake Preheat the air fryer to 160 °C for , then bake for ( with frozen berries). A skewer should come out clean apart from a smear of berry. Cool in the cases for .
Cooking times and temperatures
| Blueberry Muffins | Temperature | Time |
|---|---|---|
| Fresh blueberry muffinsCases two-thirds full | 160 °C | 14 min |
| With frozen berriesDo not thaw first | 160 °C | 16 min |
| Mini blueberry muffins | 160 °C | 8–10 min |
| Lemon blueberry muffinsAdd the zest of 1 lemon | 160 °C | 14 min |
| Blueberry muffin cake (15 cm)Cover with foil at first | 160 °C | 25–30 min |
| Reheat a muffin | 150 °C | 2–3 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Keep frozen berries frozen. Cold berries stay whole in the batter and bleed less colour than thawed ones.
- Do not overmix. Stir until the flour has just disappeared. A lumpy batter gives a tender muffin.
- Add a crunchy top. Sprinkle 1 tsp of caster sugar on each muffin before baking for a sparkly, slightly crisp crust.
Serving
Serve air fryer blueberry muffins warm with butter, or with Greek yoghurt for a lighter breakfast. They also suit an afternoon cup of tea. If you want to try other flavours, the banana muffins use up overripe fruit and the chocolate muffins are richer. The basic method is on the muffins page, and you will find more bakes in desserts.
Storing and reheating
Keep the muffins in an airtight tin for up to 2 days or freeze them for up to 3 months. To reheat a blueberry muffin in the air fryer, warm it at 150 °C for 2–3 minutes (4–5 minutes from frozen), until hot through to the centre.
Variations
- Lemon and blueberry: Use the zest of a whole lemon and stir 1 tbsp lemon juice into the milk for a brighter flavour.
- Streusel top: Rub 20 g butter into 30 g plain flour and 20 g caster sugar and scatter it over the batter before baking.
- Blueberry and banana: Replace 50 g of the milk with half a mashed banana for a fruitier, softer crumb.
Troubleshooting
- The blueberries all sank to the bottom
- Toss the berries in a teaspoon of flour before folding them in, and make sure the batter is thick rather than runny. Frozen berries can be added without thawing.
- The batter turned grey-purple
- Thawed frozen berries bleed their juice. Keep them frozen until the moment you fold them in, and use as few folds as you can.
- The muffins have a wet, doughy centre
- Berries add moisture, so they need slightly longer. Add 2 minutes and test with a skewer, keeping the temperature at 160 °C so the tops do not burn.
Frequently asked questions
How long do blueberry muffins take in the air fryer?
About 14 minutes at 160 °C with fresh berries and 16 minutes with frozen. Mini muffins need 8–10 minutes.
Can I use frozen blueberries?
Yes. Add them straight from the freezer and bake for 2 minutes longer. Thawing them first makes the juice run into the batter.
Can I make air fryer blueberry muffins vegan?
Use plant milk and replace the egg with 3 tbsp unsweetened apple purée plus ½ tsp baking powder. The muffins will be softer and a little denser.
Can I reheat a blueberry muffin in the air fryer?
Yes. Warm it at 150 °C for 2–3 minutes. To toast a split muffin, use 180 °C for 2 minutes with the cut side up and a little butter.
Rate this recipe
5.0 out of 5 · 87 ratings
