Air Fryer Muffins
Why this recipe works
- Fast small-batch baking: The air fryer preheats quickly and bakes the muffins in a short window, making them practical when you do not want to use a full oven.
- Simple batter method: Separating the wet and dry ingredients, then folding them together briefly, keeps the method straightforward and helps prevent a tough crumb.
- Lightly sweet, fruit-led flavour: Caster sugar sweetens the batter without overwhelming the blueberries, so the fruit stays bright and slightly jammy.
Get the most out of this recipe
Texture tips
- Keep the batter lumpy: Stop folding as soon as no dry flour remains. A slightly uneven batter gives a softer muffin than a smooth, heavily mixed one.
- Manage juicy berries: Very ripe or wet blueberries can streak the batter and sink; coating them in the flour mixture helps distribute them more evenly.
Timing notes
- Best served warm: These muffins are at their softest after a brief cool, when the crumb has settled but the blueberries are still jammy.
- Let them set before lifting: Leaving the muffins in the tin for a few minutes helps them firm up, making them easier to remove without breaking.
Make-ahead tips
- Refresh before serving: Rewarm cooled muffins in the air fryer at 160°C (320°F) for a few minutes to revive the crumb and soften the fruit.
- Freeze once cooled: Cool the muffins completely before freezing in an airtight container. Defrost at room temperature, then reheat gently before serving.
Equipment you'll need
Ingredients
Instructions
- Put a muffin tin that fits your air fryer basket in the air fryer and preheat to 170°C (340°F) for 3 minutes. Lightly grease the cups with a little of the butter, then melt the remaining butter and let it cool slightly.
- In a bowl, whisk the milk, eggs, vanilla and melted butter until smooth. In a separate bowl, whisk together the flour, sugar, baking powder and salt.
- Pour the wet mixture into the dry ingredients and fold just until combined; the batter should be lumpy, not smooth. Fold in most of the blueberries, saving a few to press on top.
- Divide the batter between the muffin cups and top with the reserved blueberries. Air fry at 170°C (340°F) for 14 to 16 minutes, until risen and a skewer inserted in the centre comes out clean.
- Leave the muffins in the tin for 5 minutes, then lift out and cool for another 5 minutes before eating. They are best warm, when the crumb is soft and the blueberries are jammy.
Recipe notes
Tips
- Do not overmix once the flour is added; a few lumps help keep the muffins tender.
- If using very juicy blueberries, toss them through the flour mixture first to help reduce sinking and streaking.
- If you are pregnant, elderly, immunocompromised, or serving young children, use eggs that are produced to be eaten raw or lightly cooked, or bake until the centres are fully set.
Substitutions
- Replace Blueberry with mixed berries for a similar result with a mix of fruit flavours.
- Replace Vanilla extract with vanilla bean paste for a fuller vanilla note.
Storage
- Refrigerate up to 3 days
- Cool completely, then store in an airtight container. Refresh in the air fryer at 160°C (320°F) for 2 to 4 minutes. Freeze for up to 2 months and defrost at room temperature before reheating.
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Recipe overview
- Servings: 12 pieces
- Yield: blueberry muffins
- Total time: 35min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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