Air Fryer Blueberry Muffins.

Ingredients

Dry Ingredients

• All-Purpose Flour: 1.5 cups (plus 1 tablespoon extra reserved for tossing the blueberries)
• Granulated White Sugar: 2/3 cup (provides sweetness and helps create a tender crumb)
• Baking Powder: 2 teaspoons (acts as the primary leavening agent for a proper rise)
• Salt: 1/2 teaspoon (enhances and balances the overall flavor profile)

Wet Ingredients

• Unsalted Butter: 1/3 cup (melted and slightly cooled)
• Large Egg: 1 whole egg (at room temperature, helps bind the ingredients)
• Milk: 1/2 cup (whole milk or 2% works best; plant-based milks like almond or oat milk are also acceptable substitutes)
• Pure Vanilla Extract: 1.5 teaspoons (adds warmth and depth)

Fruit Component

• Fresh Blueberries: 1 cup (washed and thoroughly patted dry; frozen blueberries can be used in a pinch, but do not thaw them beforehand to avoid bleeding color into the batter)

Optional Toppings

• Coarse Sugar (Turbinado / Demerara sugar): 1 tablespoon sprinkled over the top before cooking for a classic, crunchy bakery-style crust.

Instructions

Step 1: Preheating and Muffin Cup Preparation

1. Preheat your air fryer to 340°F (170°C) for approximately 5 minutes. Preheating is crucial because it ensures an immediate thermal shock that helps the baking powder react quickly, giving your muffins that desirable domed top.
2. Prepare your muffin vessels. Because standard metal muffin tins rarely fit inside a household air fryer basket, use individual silicone baking cups, heavy-duty foil baking cups, or mini-muffin silicone molds designed specifically for air fryers. Lightly grease them with non-stick cooking spray or a small dab of melted butter, even if using silicone, to ensure effortless release. Place the cups on a flat tray or directly into the air fryer basket depending on your model’s layout.

Step 2: Combining the Dry Ingredients

1. In a large mixing bowl, whisk together 1.5 cups of all-purpose flour , granulated sugar , baking powder , and salt .
2. Ensure there are no lumps by whisking vigorously for about 30 seconds, distributing the leavening agent evenly throughout the flour.

Step 3: Mixing the Wet Ingredients

1. In a separate medium-sized bowl or large measuring cup, whisk together the melted unsalted butter , room-temperature egg , milk , and pure vanilla extract until smooth and fully emulsified.

Step 4: Combining Wet and Dry Mixtures

1. Pour the wet ingredient mixture directly into the center of the dry ingredients.
2. Using a rubber spatula or wooden spoon, gently fold the mixture together just until combined . Crucial tip: Do not overmix the batter. Overworking muffin batter develops gluten, resulting in tough, rubbery, and dense muffins rather than a light, tender crumb. It is completely fine if a few small lumps remain in the batter.

Step 5: Preparing and Folding in the Blueberries

1. Take your fresh blueberries and place them in a small bowl. Add the remaining 1 tablespoon of dry all-purpose flour and toss gently until the berries are lightly coated. This simple culinary trick prevents the blueberries from sinking straight to the bottom of the batter during the cooking process due to gravity, distributing them evenly throughout the muffins.
2. Gently fold the floured blueberries into the muffin batter with your spatula using 3 to 4 folding strokes. Be careful not to rupture or burst the delicate berries.

Step 6: Filling the Muffin Cups

1. Divide the batter evenly among your prepared silicone or foil muffin cups. Fill each cup approximately 3/4 full to allow room for the batter to expand and rise without spilling over the edges.
2. If desired, sprinkle a small pinch of coarse turbinado sugar over the surface of each unbaked muffin to create a delightful, crunchy sugar crust.

Step 7: Air Frying

1. Carefully transfer the loaded muffin cups into your preheated air fryer basket.
2. Cook at 340°F (170°C) for 12 to 15 minutes . Avoid opening the air fryer drawer during the first 10 minutes of cooking, as sudden temperature drops can cause the muffins to deflate before their structure sets.
3. Test for doneness by inserting a wooden toothpick or skewer directly into the center of the largest muffin. If it comes out clean or with a few moist crumbs attached (but no wet batter), the muffins are fully cooked. If wet batter adheres to the toothpick, continue cooking for an additional 1 to 2 minutes and check again.

Step 8: Cooling and Serving

1. Remove the basket from the air fryer and let the muffins rest inside their cups for 5 minutes. They will be extremely hot, and this resting period allows their internal structure to finish setting.
2. Gently transfer the muffins to a wire cooling rack. Serve them warm plain, or slathered with a little bit of butter, honey, or clotted cream.

Nutrition

Calories: 245 kcal · Protein: 3.5 g · Fat: 11 g Saturated Fat: 6 g · Carbohydrates: 34 g Dietary · Saturated Fat: 6 g Cholesterol: 42 mg · Fiber: 1.5 g · Sugar: 17 g · Sodium: 210 mg