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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.
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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- 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.
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.
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.
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.
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.
Air Fryer Breakfast Recipes
Homemade Air Fryer Blueberry Muffins
- Jumbo silicone muffin cups
- 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
- 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.
- 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.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.