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Air Fryer Blueberry Muffins (Homemade)

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These easy air fryer blueberry muffins are fluffy and bursting with juicy berries. And the bakery style muffins freeze well, making them perfect for a scrumptious breakfast on busy mornings.

The air fryer is a great way to cook muffins because it gives them a crispier exterior, which is a tasty contrast to the tender insides of the muffins. And I also appreciate that I don’t have to heat up the kitchen to enjoy yummy baked goods.

Air fryer blueberry muffins stacked on a wire cooling rack.

Homemade muffins are a favorite of mine because they taste amazing and are so easy to prepare. And I couldn’t wait to try a blueberry version. 

This easy muffin recipe can be halved for a smaller batch or if you have a smaller model of air fryer.

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Labelled ingredients needed to make air fryer blueberry muffins.
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Ingredients Needed

  • sugar – I used regular table sugar.
  • baking soda and baking powder – these are leavening agents which produce a fluffy muffin.
  • salt – deepens the flavor of the other ingredients.
  • flour – all-purpose. If you need gluten free, see the substitutions section below.
  • butter – unsalted.
  • milk – I prefer to use whole or 2% but any variety will work. If using plant based, go with unsweetened.
  • eggs – let them come to room temperature before starting.
  • vanilla extract – adds a subtle hint of vanilla to the batter.
  • blueberries – you can use fresh or frozen blueberries.
  • coarse decorating sugar – this is optional but tastes delicious and gives the muffin tops a bakery-style appearance.

How to Make the Air Fryer Blueberry Muffins Recipe

Preheat the air fryer to 375 degrees F.

Side by side images of flour, sugar and seasonings in a bowl and a mixing bowl of butter, milk and eggs with text overlay.

Combine the sugar, baking soda, baking powder, salt, and flour in a medium bowl.

In a large mixing bowl, whisk together the milk, eggs, and vanilla. Stir in the melted butter.

Two images of dry ingredients added to wet ingredients and blue berries added to batter mixture with text overlay.

Slowly add the dry ingredients to the wet mixture, stirring just until the ingredients are incorporated.

Use a rubber spatula to gently fold in the blueberries so they don’t break.

Scoop the batter into jumbo silicone muffin cups so they are 2/3 of the way full. Add a couple of blueberries to the top of each muffin and sprinkle with the decorating sugar.

Side by side images of muffin cups filled with batter and placed in air fryer basket and cooked muffins in basket with text overlay.

Place the muffin cups in the air fryer basket and cook for 8 minutes. Reduce the heat to 250 degrees F and cook for another 17 minutes or until the tops of the muffins are golden brown and only a few crumbs come out on a toothpick.

Transfer the muffins to a wire cooling rack then make the next batch.

Tips for Making

  • We love using fresh blueberries when they are in season.
  • To keep the blueberries from sinking to the bottom of the muffins toss them in a tablespoon of the flour mixture before adding them to the batter.
  • Do not over mix the batter – it makes the muffins tough.
  • An ice cream scoop works great to transfer the muffin batter to the silicone cups.
  • This recipe makes 9-10 jumbo muffins but the yield may vary based on the size of your muffin pan or liners.
Overhead view of air fried blueberry muffins on a wire cooling rack next to eggs and a bowl of blueberries.

Substitutions and Variations

  • Gluten-free flour – to make homemade blueberry muffins gluten free, use a GF all-purpose flour such as Bob’s Red Mill.
  • Muffin liners – if you have an air fryer muffin pan that fits your model, go ahead and use it. If you don’t, we prefer silicone muffin liners versus paper cups. The silicone liners hold their shape better and since these muffins are larger, they need a little extra support.
  • If desired, add a 1/2 cup of chocolate chips to the batter after adding the blueberries.

How to Store

Keep cooled muffins in an airtight container on the counter or in the fridge for up to 3 days. 

Reheat in the air fryer for 1-2 minutes at 350 degrees F or in the microwave for 30-45 seconds.

To freeze, wrap the muffins individually in plastic wrap, then place them into a freezer bag for 1-2 months. Before serving, thaw in the refrigerator overnight.

What to Serve With

Blueberry air fryer muffins are amazing by themselves but can be paired with bacon and eggs or a bowl of fresh fruit for an easy breakfast.

**Save Air Fryer Blueberry Muffin Recipe for Later**

Top view of air fryer blueberry muffins stacked on a wire cooling rack with text overlay.

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Homemade Air Fryer Blueberry Muffins

These easy air fryer blueberry muffins are bursting with juicy berries. And the fluffy bakery style muffins freeze well for a scrumptious breakfast on busy mornings.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9
Calories: 389kcal
Author: Lori @ I Heart Air Frying

Ingredients

  • 1 1/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 tablespoon + 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup milk, whole or 2%
  • 3 large eggs, room temperature
  • 3 teaspoons vanilla
  • 2 cups blueberries, divided
  • 1 tablespoon coarse decorating sugar, optional

Instructions

  • Preheat air fryer to 375 degrees F.
  • In a medium bowl, combine the sugar, baking soda, baking powder, salt and flour. Set aside.
  • Melt the butter, Allow to cool for a few minutes before mixing with the milk, eggs and vanilla in a large bowl.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until a smooth batter forms.
  • Gently fold in 1 1/2 cups of the blueberries, being careful not to break them.
  • Scoop batter into jumbo muffin liners, filling about 2/3 of the way.
  • Top each muffin with a few reserved berries, gently pressing into the batter.
  • Sprinkle a pinch of decorating sugar on the batter if using.
  • Place muffins in the air fryer basket and cook for 8 minutes. Reduce heat to 250° F and cook for 17 minutes longer. Insert a toothpick in the center of each muffin to make sure they are fully cooked (they are done if the toothpick is clean). If batter is on the toothpick, continue to cook in 1 minute intervals until cooked through.
  • Allow muffins to cool on a wire rack before removing from liners.

Notes

  • Fresh or frozen blueberries can be used in the recipe. Small to medium-sized berries work best.
  • To keep the berries from sinking to the bottom of the muffins, toss them in a tablespoon of the flour mixture to coat them before adding to the batter.
  • Don’t over mix the batter or the muffins will be tough.
  • The yield will vary based on the size of your muffin cups.
  • Store cooled muffins in a closed container on the counter or in the refrigerator for 2-3 days.
  • To reheat: cold muffins can be warmed up by heating in the air fryer for 1-2 minutes at 350 degrees F or in the microwave for 30-45 seconds.
  • To freeze: wrap cooled muffins individually in plastic wrap before storing in a freezer bag or container for up to 1-2 months. Thaw overnight in the refrigerator.
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Nutritional Estimate

Serving: 1muffin | Calories: 389kcal | Carbohydrates: 63g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 451mg | Potassium: 113mg | Fiber: 2g | Sugar: 32g | Vitamin A: 434IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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