These air fryer blueberry muffins make breakfast time a joy. Not only are they easy to make, but they also taste amazing.
Or simply enjoy them on their own with your favorite morning beverage, such as this refreshingly eye-opening coffee smoothie.
Easy Muffin Recipe Your Way
Make them with whatever kind of flour you use. Since I have a sensitivity to gluten, I use gluten-free flour. You can also use regular all-purpose flour or whole wheat flour.
Since the air fryer is a small convection oven, the air circulates around the muffins. This is an extremely efficient way to provide excellent results in a short amount of time.
Not only is it an efficient method, air fryer muffins actually have a better texture. And now it’s my favorite way of cooking muffins!
Blueberry Muffin Ingredients
You probably have most of these ingredients in your pantry and refrigerator. I use fresh blueberries when they’re in season, but frozen ones are just as good.
Here is what you need:
- Flour (all-purpose regular or gluten-free)
- Rolled oats
- Sugar (granulated sugar or brown sugar)
- Milk (regular or almond)
- Cooking oil or melted butter
- Baking powder
- Vanilla extract
- Blueberries (fresh or frozen)
As I already mentioned, you can substitute whole wheat flour if you prefer.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
Get Ready to Make Air Fryer Blueberry Muffins
Before you begin mixing the ingredients, make sure you have everything you need. I like to measure the ingredients before I start. That helps streamline the process.
You’ll need an air fryer, 2 bowls (a large bowl and a medium bowl), a whisk, a large spoon, and a bunch of silicone muffin cups.
The muffin cups are usually liners for a muffin pan. However, you don’t need a muffin tin or pan for this air fryer method. The silicone cups are all you really need to hold the batter.
How to Make Blueberry Air Fryer Muffins
Now it’s time to get started. Rinse the blueberries and leave them in the colander to drain.
Combine all of the dry ingredients in a medium size bowl.
Whisk them until they are well mixed.
Next, combine all of the wet ingredients in a larger bowl.
Stir until everything is mixed.
Now pour the dry ingredients into the large mixing bowl with the wet ingredients.
Gently stir until all of the ingredients are mixed. However, you don’t want to overman, or the muffins will have more of a cake texture.
Set the batter aside for 5 minutes to allow the oats to absorb some of the wet mixture. If you don’t do this, the muffins will be fine. However, they’ll be better if you do.
Next, add the blueberries to the mixture.
Now fold the blueberries into the mixture.
Try not to pop the blueberries as you mix.
After the blueberries are mixed into the batter, gently scoop the the batter into the silicone muffin cups.
Paper muffin cups are okay, but I prefer the silicone style. After you remove the muffins from the cups, put them in the dishwasher or hand wash them, and they’re good for another round of baking.
You can get anywhere from 12 to 15 medium size muffins from this recipe.
If you want to add some texture and a little bit more nutrition to your muffins, sprinkle some rolled oats over the top of each muffin.
Place the muffin cups in the air fryer basket. Leave some space between them so air can circulate and cook them evenly.
You might need to cook these muffins in batches. In fact, that’s what I did to keep from crowding them. The extra time is worth it.
Air fry the muffins at in a preheated air fryer at 350 degrees F for about 12 minutes. The tops should be golden brown.
Tips for Making Muffins in the Air Fryer
The cooking time may vary, depending on the strength of your air fryer.
Test for doneness by inserting a toothpick in the center of one of the muffins. If it comes out clean, they’re done.
Place the muffins on a cooling rack and allow them to come to room temperature.
Regular or Gluten-Free Muffins
A couple of things you need to keep in mind. First of all, when I make muffins for myself, they have to be gluten-free.
Muffins made with regular all-purpose flour will have a slightly different appearance. They’re both delicious, so it shouldn’t be a problem.
The other thing I wanted to mention was that the blueberries I used popped open during the air frying process.
I prefer to use smaller blueberries, but these were the only fresh ones I could find. Smaller berries are easier to keep beneath the surface of the muffins.
I often make muffins with frozen blueberries, but my local grocery store was out of them. I wonder if everyone is making blueberry muffins.
Again, that’s not a problem because they are still delicious muffins!
I’ve also started with a prepackaged muffin mix and added other ingredients to make them taste better. You can add nuts, bananas, and even more vanilla.
Regardless of what recipe I use, I like to air fry muffins. It’s a great way to cook them quickly, with the result of a crunchy crust and soft, moist middle.
I also think that these are healthy muffins. After all, they have oatmeal and blueberries.
You can also make air fryer banana muffins with a couple of ripe bananas. You can sprinkle oatmeal or nuts over the tops of the muffins.
How Long Do Homemade Muffins Keep?
If you store the muffins in an airtight container in the refrigerator, they should be good for about a week.
They last longer in the freezer. Just make sure to wrap them well before you freeze them to prevent freezer burn. For best results wrap them in plastic wrap and then wrap them in foil.
More Delicious Recipes
If you like muffins, you’ll love these delicious banana nut muffins. I like them for breakfast or as an afternoon snack!
These cranberry orange muffins from Sally’s Baking Addiction are also quite yummy!
Another delicious treat that passes for both a breakfast food or snack is an amazingly delicious oatmeal strawberry jam bar.
All of these muffins are delicious as a side with this scrumptious breakfast Tater Tot casserole.
If someone in your family is watching carbs, make this low-carb breakfast casserole. Then serve these muffins on the side for everyone else.
- 1 cup of all-purpose flour (regular or gluten-free)
- 1 cup of rolled oats
- 1/2 cup of sugar (granulated or brown sugar)
- 2/3 cup of milk
- 1/4 cup of oil or melted butter
- 2 eggs
- 1 tablespoon of baking powder
- 1 tablespoon of vanilla extract
- 1/2 teaspoon of salt
- 2/3 cup of blueberries (fresh or frozen)
- Extra oats for sprinkling over the top (optional)
- Combine all of the dry ingredients (not including the blueberries) in a medium bowl. Mix well.
- Combine all of the wet ingredients (not including the blueberries) in a large bowl. Stir.
- Add the dry ingredients to the wet ingredients. Gently mix. Set the muffin batter aside for about 5 minutes to allow the oats to absorb some of the liquid.
- Fold the blueberries into the mixture.
- Scoop the mixture into 12 silicone muffin cups. Fill to about 2/3 full.
- If you want a little more texture and nutrition, sprinkle a few oats over the top of each muffin cup with batter.
- Place the filled muffin cups in the air fryer basket, keeping a little bit of space between them to enable the air to circulate.
- Air fry the muffins at 350 ˚ F for about 12 minutes or until they are done.
You can add other spices to the batter if you like. Some that we enjoy are cinnamon, nutmeg, and allspice.
I often double the amount of vanilla to give them a richer flavor.
If you use small muffin cups, you can get as many as 15 muffins from this recipe.
Test for doneness - Insert a toothpick into the center of one of the muffins. If it comes out clean, it’s done.
I normally use a cooling rack to help the muffins cool more quickly.
Nutrition InformationYield 15 Serving Size 1
Amount Per Serving Calories 148Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 28mgSodium 190mgCarbohydrates 20gFiber 1gSugar 8gProtein 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.