Make these easy air fryer blueberry muffins for a simple homemade treat. This small batch recipe makes delicious muffins that are golden brown outside, fluffy inside and full of lots and lots of sweet berries.
Homemade blueberry muffins are one of my family’s favorite treats! With fresh or frozen berries, it is easy to whip up a batch and enjoy muffins for breakfast, lunch, or dinner.
Find more delicious air fryer sweet treats! Check out my delicious recipes for air fryer chocolate chip cookies, air fryer apple crisp, and air fryer strawberry shortcake.
🧁Air Fried Muffins vs. Baked Muffins
You might wonder, “Why bake muffins in the air fryer?” For me, the biggest advantage is making a small batch of blueberry muffins. My family and I don’t need a huge batch of muffins, and if we have a lot, it is super tempting to overeat because they are so tasty. This recipe makes about 8 muffins – plenty for us to enjoy, but not too many.
And with the air fryer these fluffy muffins are ready fast. I can mix them up and have them on the table in less than 30 minutes without heating up the house by using the oven.
Recommended Muffin Pans For The Air Fryer
Standard muffin pans won’t fit in most basket-style air fryers. So I use silicone muffin cups. These bright-colored silicone baking cups can also be used to line muffin pans.
They are perfect for a basket air fryer because you can arrange them to fit the shape of your basket. I can fit 8 in my 5.8-quart air fryer, which is excellent for a small batch of muffins.
The disadvantage to these is they don’t always hold their shape perfectly, so you might end up with a few muffins that are more oval than round. But that doesn’t affect their taste! You can also buy small, 8×8 inch muffin pans or silicone muffin tins designed for the air fryer.
🥚Key Ingredients
For exact amounts needed see the recipe card below
Blueberries – Either fresh blueberries or frozen ones work well in these muffins. Frozen blueberries tend to sink into the muffins instead of staying well distributed.
Sour cream – Sour cream adds just a bit of tanginess to the muffins. If you don’t have any, you can substitute milk or buttermilk.
Sparkling sugar – This is optional, but muffins look elegant and more like bakery muffins if you sprinkle the tops with sparkling sugar.
The remaining ingredients are baking staples, including flour, sugar, salt, baking powder, egg, oil, and milk
🥣How to Make Air Fryer Blueberry Muffins
1. Mix Dry Ingredients
Put the flour in a mixing bowl. Add the sugar, salt, and baking powder and stir to mix.
Then put the blueberries in another bowl. Take 2 tablespoons out of the dry ingredient and combine it with the blueberries. Coating the blueberries helps prevent them from sinking as they bake.
2. Mix Wet Ingredients
Measure the oil in a large measuring cup. Then add the egg and sour cream to the cup and stir. Because this is a small batch of muffins, you only want enough liquid to measure 1 cup.
So add the milk to the measuring cup slowly until the liquid in the cup reaches 1 cup. You likely won’t use the entire 1/3 cup of milk called for in the recipe.
3. Mix Muffins
Make a well in the dry ingredients and pour in the wet mixture. Stir until just combined. Don’t overmix.
Take the bowl of blueberries and gently fold them into the muffin mix. Put the blueberry muffin batter into silicone muffin cups or a small muffin tin, only filling them about 2/3 full.
The recipe makes 8 muffins. If you like, sprinkle sparkling sugar on top of the muffins before baking.
4. Air Fry Muffins
I like to start air frying muffins at a higher temperature and then reduce the heat. They rise fast at first to get the classic domed muffin shape while still baking entirely inside.
So start the muffins at 400 degrees F for 4 minutes. Then reduce the heat to 325 degrees F and air fry them for another 11-13 minutes. Insert a toothpick in the center to test for doneness.
Let them cool on a wire rack for a few minutes, then pop them out of the silicone cups.
🍴Serving Ideas
There is no need to wait for a special occasion to serve these air fryer blueberry muffins. They are a delicious treat as a side dish, snack, or breakfast.
It is easy to make them ahead of time and send them along in a school lunch box. I like making homemade muffins when serving leftovers since they make the meal seem less like a boring repeat of the previous night!
💭How to Store
Store leftover muffins in an airtight container at room temperature. They will keep for 3-4 days.
These also freeze well. Put them into a freezer-safe container or bag. Defrost the muffins at room temperature. You can reheat them in the air fryer for about 3 minutes at 350 degrees F if you like warm muffins.
⭐Tips for Making the Best Air Fryer Blueberry Muffins
Be sure to check out the step by step instructions
- Coat the blueberries with the dry ingredients, so they don’t all sink to the bottom of the muffins. This is especially important if you are baking with frozen blueberries.
- Don’t add too much liquid to the muffins. You might not need all the milk called for in the recipe.
- Be careful not to overmix the batter.
- Sparkling sugar on top of the muffins makes them look amazing.
📝FAQ
Frozen blueberries will be just fine for this recipe! Add them to the batter just like you would add fresh blueberries.
If the paper muffin cup is oven safe, it is fine to use it in an air fryer. You shouldn’t use the muffin paper alone, though. They are not sturdy enough to stand up without support. Use them inside a muffin pan or ramekin.
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Air Fryer Blueberry Muffin Recipe
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup blueberries fresh or frozen
- 4 tablespoons vegetable oil
- 2 tablespoons sour cream
- 1 egg
- 1/3 cup milk
- sparking sugar optional
Instructions
- Preheat air fryer at 400 degrees F for 3 minutes. If using a muffin tin, spray it with nonstick cooking spray. Silicone muffin liners don’t need cooking spray.
- Whisk together the flour, sugar, salt, and baking powder in a medium bowl.1 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 2 teaspoons baking powder
- Place the blueberries in a separate bowl. Take 2 tablespoons of the dry ingredients and mix it with the blueberries. This helps keep the berries from all falling to the bottom of the muffins.1 cup blueberries
- Pour the oil into a measuring cup. Then add the egg and sour cream and stir to mix.4 tablespoons vegetable oil, 1 egg, 2 tablespoons sour cream
- Do not add the full 1/3 cup of milk. Add just enough milk to the measuring cup to reach the 1 cup mark. Stir until well combined.1/3 cup milk
- Pour the wet ingredients into the dry ingredients and stir. Don't overmix.
- Gently fold the blueberries into the batter.
- Divide the batter into 8 muffin cups, filling them 2/3 full. If you like, sprinkle some sparkling sugar on top of the muffins before baking.sparking sugar
- Air fry at 400 degrees F for 4 minutes. Reduce the heat to 325 degrees F and bake for another 11-13 minutes, until a toothpick inserted in the center comes out clean.
Notes
- Either use silicone muffin cups or find a small muffin pan that will fit in the air fryer.
- If you like, add 1 teaspoon vanilla extract to the muffins. This gives a little flavor boost, especially if you use frozen blueberries.
- Coat the blueberries with the dry ingredients, so they don’t all sink to the bottom of the muffins. This is even more important if you are baking with frozen blueberries.
- Don’t add too much liquid to the muffins. You might not need all the milk called for in the recipe.
- Be careful not to overmix the batter.
- Sparkling sugar on top of the muffins makes them look amazing.
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Nutrition Information
Nutrition facts are estimates.
I travel full time in an RV. The air fryer has been a game changer! I am so happy to come across this recipe for a small batch of blueberry muffins! Storage space is limited for me so the smaller batch means they are always fresh because they sure don’t last long around here!
Thanks for sharing the recipe!