Air Fryer Blueberry Muffins
Air fryer blueberry muffins bake up with a golden dome and juicy bursts of fruit in about 16 minutes. Fresh or frozen berries both work, and a small trick keeps them from sinking to the bottom. The recipe makes 12 muffins in two batches of six in silicone cups.
- Temperature
- 320°F160 °C
- Total time
- 47min
- Prep time
- 10min
- Servings
- 12
- Per serving
- 210kcal
Why the air fryer works for blueberry muffins
Blueberry muffins are a balance of crumb and fruit. The batter has to rise before the berries weigh it down, and the berries have to cook through without turning the crumb wet. Because the air fryer heats up fast and moves hot air around the cups, the batter sets quickly around the fruit, which helps keep the berries suspended and the dome high.
The temperature matters more than usual here. At 320 °F, the muffins brown gently and the center cooks through, while at 375 °F the tops would darken before the middle sets. The sugars in the berries burst and form jammy pockets, but nothing scorches. If you already know the basic method from vanilla muffins, this one only adds fruit and a bit of lemon zest.
How to make blueberry muffins in the air fryer
Tap a time to start a timer.
- Coat the berries Toss the blueberries with the 1 tbsp of flour in a small bowl. The flour absorbs surface moisture and helps hold the berries in the batter. If you use frozen berries, do not thaw them first.
- Mix the batter Whisk 2 cups flour, the sugar, baking powder and salt in a large bowl. In a second bowl, whisk the eggs, milk, oil, vanilla and lemon zest. Pour the wet into the dry and stir just until combined.
- Fold in the berries Gently fold in the coated blueberries with a spatula, using as few strokes as possible so the batter does not turn purple.
- Fill the cups Divide the batter among 6 standard silicone muffin cups, filling each two-thirds full. Six cups fit a 5–6 qt basket, and 4 cups fit a 4 qt air fryer.
- Bake Preheat the empty air fryer to 320 °F for , then set the filled cups in the basket, touching each other. Bake for , or with frozen berries. A toothpick in the center should come out clean, apart from a streak of berry juice.
- Cool and repeat Rest the muffins in the cups for , then move them to a wire rack. Bake the second batch at 320 °F for the same time.
Times and temperatures
| Air Fryer Blueberry Muffins | Temperature | Time |
|---|---|---|
| Fresh berries, standard muffins6 per batch | 320 °F (160 °C) | 16 min |
| Frozen berries | 320 °F (160 °C) | 18 min |
| Mini muffins | 320 °F (160 °C) | 8–10 min |
| Reheat a muffin | 300 °F (150 °C) | 2–3 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Add lemon zest. A teaspoon of zest brightens the berries without making the muffins taste sour.
- Do not overfill. Berry batter is heavy, so fill the cups only two-thirds full to keep the tops from spilling over.
- Check at the early end. Start testing at 14 minutes. A few extra minutes can dry out the crumb.
What to serve with blueberry muffins
Serve warm blueberry muffins for breakfast with coffee, a glass of milk or a bowl of plain Greek yogurt. At brunch they go well next to scrambled eggs and a few strips of bacon. A little butter melts into the crumb if the muffin is still warm.
Storing and reheating
Store cooled muffins in a sealed container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze them in a zip-top bag for up to 2 months. To reheat, warm each muffin in the air fryer at 300 °F for 2–3 minutes, or 5 minutes from frozen.
Variations
- Lemon blueberry: Use 2 tsp of lemon zest instead of 1 and brush the warm tops with a little lemon juice.
- Crumb top: Press a spoonful of streusel (flour, brown sugar, cold butter) onto each muffin before baking.
- Blueberry banana: Replace ½ cup of the milk with 1 mashed banana, and bake for 17 minutes. See the banana muffins for a full version.
If it does not turn out right
- The blueberries sink to the bottom
- Toss them in a spoonful of flour before folding them in, and make sure the batter is thick, not runny. Fill the cups from the center so the berries stay distributed.
- The muffins are soggy around the berries
- Frozen berries release water as they bake. Keep them frozen until the last moment, do not stir for long, and add 2 minutes to the bake time.
- The tops are dark but the middle is wet
- Lower the temperature to 300 °F and bake 3–4 minutes longer. Do not lay loose foil over the cups, because it can lift into the heating element.
Questions and answers
How long do blueberry muffins take in the air fryer?
About 16 minutes at 320 °F for standard muffins and 18 minutes with frozen berries. Mini blueberry muffins need 8–10 minutes.
Can I use frozen blueberries?
Yes. Use them straight from the freezer so the batter does not turn purple, and bake for an extra 1–2 minutes.
Can I make blueberry muffins from a mix in the air fryer?
Yes. Prepare the mix as directed, fill silicone cups two-thirds full and bake at 320 °F for 12–15 minutes. Drain canned wild berries well before folding them in.
How do I reheat a blueberry muffin in the air fryer?
Warm the muffin at 300 °F for 2–3 minutes. For a toasted muffin top, cut it in half and cook cut side up for 3 minutes.
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