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.
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.