If you asked me what my favorite muffins were, blueberry would be in my top 3. They’re sweet, delicious, and bursting with fresh berry flavor that makes it feel like summer anytime you eat one. These air fryer blueberry muffins make the baking process even easier!
Blueberry muffins are a timeless recipe. In fact, the origins of blueberry muffins date back to the first English settlers in America! These muffins are so tasty, though, it’s no wonder they’ve stood the test of time.
These muffins are incredibly moist and flavorful. They’re also easy to make, and work equally well with both fresh and frozen berries, meaning you can eat them all year round.
Muffins are versatile, being a great grab and go option for breakfast, but also fitting into a brunch spread, for a quick snack, and they’re sweet enough for a dessert option as well!
The Advantages of the Air Fryer For Baking
While of course you can bake blueberry muffins in a traditional oven as well, there are some advantages to using your air fryer instead!
Preheat Time. The air fryer preheats faster than the oven, generally in half the time or less, so you can get your muffins cooking that much quicker
Heat Output. Another advantage is that your air fryer won’t heat up your whole house like the oven will. This is a great option for summer baking, when berries are most fresh!
Small Batching Cooking. The air fryer is very convenient when cooking for 1-2 people so you can scale down the recipe and make small batches easily
Ingredients for Homemade Air Fryer Blueberry Muffins
1 cup all purpose flour
¼ cup brown sugar
1 tsp baking powder
½ tsp salt
1 large egg
1 tsp vanilla extract
2 Tbsp olive oil or butter
½ cup sour cream
1 Tbsp fresh lemon zest
½ cup blueberries (fresh or frozen)
2 Tbsp demerara sugar for topping (optional)
Special Equipment Note: You’re going to need a small muffin tin that fits in your air fryer basket, or individual silicone muffin cups. It mostly depends on the size of your specific air fryer – large air fryer ovens may even be able to hold a standard size muffin pan!
Ingredient Tips and Substitutions
You can swap in whole wheat flour or gluten free flour in place of the all purpose flour. The muffins will be denser, but still delicious
Feel free to use granulated sugar in place of the brown sugar
Instead of the sour cream, you may also use Greek yogurt (I like blueberry flavor for this purpose) or milk
The lemon zest may be omitted if desired, and you can use 1 tsp ground cinnamon in place of it for flavor
You do not need to defrost the blueberries if you use frozen
Blueberry Muffin Variations
Citrus. While I’m throwing in some lemon here, you can also mix blueberry muffins with other citrus, such as lime or orange. You can even create a citrus drizzle for the topping!
Streusel Crumble Topping. Instead of a plain or sugared top, add a streusel crumble topping instead. You can find an easy recipe for it over in my Raspberry Sour Cream Muffins recipe
Healthier Alternatives. For some healthier swaps, use whole wheat flour instead of AP, a natural sweetener like honey, maple syrup, or agave instead of processed sugar, and light sour cream or Greek yogurt for moisture
Step-by-Step Preparation Guide
Preheat your air fryer to 350°F and grease or line your muffin cups
In a mixing bowl, combine the egg, sugar, vanilla, oil, and sour cream, stirring until well combined
Add the flour, baking powder, and salt, then mix until just blended (do not overmix)
Fold in the blueberries and lemon zest
Fill the muffin cups with batter about ¾ of the way. If you’d like, sprinkle the demerara sugar evenly over the tops
Place the muffin cups into the preheated air fryer basket
Cook on the air fry setting for 10-15 minutes at 350°F, or until a toothpick inserted into the center comes out clean
Serve warm or at room temperature
What to Serve With Blueberry Muffins For Breakfast
Yogurt
Fresh fruit
Jam or preserves
Scrambled eggs
Bacon
Sausage
Oatmeal
Home fries
Bagel with cream cheese
Scones
Quick breads
Coffee
Tea
Milk
Juice
Smoothies
Whether you’re offering your muffins as part of a larger spread, or just enjoying them solo with a beverage, there are lots of great things to serve with blueberry muffins for breakfast.
Can I Use Frozen Blueberries For Air Fryer Blueberry Muffins?
Yes, you can use frozen blueberries for your air fryer blueberry muffins. Keep in mind that using frozen blueberries might result in a slightly longer baking time, as they release more moisture.
To prevent the muffins from becoming too wet, you can toss the frozen blueberries in a bit of flour before folding them into the batter.
Can I Make These Muffins Gluten Free?
Yes, you can make gluten-free air fryer blueberry muffins by using a gluten-free flour blend in place of regular all-purpose flour.
The best choices for gluten free flours for flavor in this recipe are almond, cashew, hazelnut, macadamia, pecan, pistachio, or walnut.
How Do I Prevent the Blueberries From Sinking in the Batter?
To prevent the blueberries from sinking in the batter, add 1-2 Tbsp of batter to each muffin cup before mixing the berries into the remaining batter. Then, proceed to top the cups off the rest of the way with the berry batter.
This creates a buffer that prevents the blueberries from sinking to the bottom.
Can I Use Almond Flour For a Healthier Version?
Yes, you can use almond flour to create a healthier version of air fryer blueberry muffins. Almond flour adds a nutty flavor and provides a moist texture.
Keep in mind that almond flour absorbs more moisture than traditional flour, so you might need to adjust the liquid content of the recipe accordingly.
Can I Use a Different Type of Fruit For Air Fryer Muffins?
Absolutely! While blueberries are a popular choice, you can experiment with other fruits as well. Consider using diced strawberries, raspberries, diced apples, or even peaches.
Make sure to adjust the quantity and prepare the fruit as needed (removing seeds, peeling, etc.) to suit your chosen fruit.
What’s the Best Way to Store Leftover Muffins?
To keep your air fryer blueberry muffins fresh, store them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, you can refrigerate them for up to a week.
For longer storage, freeze the muffins individually, then transfer them to a freezer-safe bag. To enjoy, simply thaw and reheat as needed.
Can You Use Paper Muffin Cups in an Air Fryer?
You can use paper muffin cups in an air fryer, but not alone. They do not have the structural support required to stand alone, so they’ll still need to be in a pan or cup.
Additionally, if they get too close to your heating element, they can catch fire. Either use with caution, or just skip them altogether as they’re not really needed.
Recipe Pro Tips
This recipe should make 8-12 muffins, depending on the size of your specific muffin cups (I find the silicone cups are slightly smaller than a regular tin). Feel free to scale up or down as you like
For even blueberry distribution in the muffins, the best thing you can do is add 1-2 Tbsp of batter to each muffin cup before mixing the berries into the remaining batter. Then, proceed to top the cups off with the berry batter. This creates a buffer that prevents the berries from sinking to the bottom
If you are new to zesting, use a small zesteror microplaneto pull across the surface of your washed fruit. Stop before you get to the pith (the white underneath) or your zest will be bitter
For a less brown top, drop the heat to 325°F and cook 12-16 minutes instead
Storage and Reheating Tips
Once completely cooled, store muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week. For longer term storage, freeze individually and bag, and store for up to 3 months frozen
To warm your blueberry muffin for eating, air fry for 2-3 minutes at 350°F, or microwave for 30-40 seconds on high
I love these air fryer blueberry muffins. They’re soft, sweet, moist, and delicious! They’re one of my favorite grab and go breakfasts, but they’re equally good for a quick snack, sweet treat for dessert, or on a beautiful brunch spread.
While I love the classic lemon and blueberry combination, you can feel free to experiment with a variety of different flavors to find your favorite. Twist up the toppings with crunchy sugar or even streusel to add unique textures and appearances.
The air fryer makes baking so easy, and it’s the perfect choice for the summer due to its quick heating and lower heat output. That’s when you’ll be getting the freshest blueberries anyway, so it’s really win win!
For more great options to use up those summer berries, check out my compilation of the best Air Fryer Blueberry Recipes to try!
Easy Air Fryer Blueberry Muffins
These air fryer blueberry muffins are moist, delicious, and also easy to make! They’re perfect for a grab and go breakfast, snack, or even dessert!
2Tbspdemerara sugar or similar for topping(optional)
Instructions
Preheat your air fryer to 350°F and grease or line your muffin cups
In a mixing bowl, combine the egg, sugar, vanilla, oil, and sour cream, stirring until well combined
¼ Cup brown sugar, 1 Large egg, 1 Tsp vanilla extract, 2 Tbsp olive oil, ½ Cup sour cream
Add the flour, baking powder, and salt, then mix until just blended (do not overmix)
1 Cup all purpose flour, 1 Tsp baking powder, ½ Tsp salt
Fold in the blueberries and lemon zest
½ Cup blueberries, 1 Tbsp fresh lemon zest
Fill the muffin cups with batter about ¾ of the way. If you’d like, sprinkle the demerara sugar evenly over the tops
2 Tbsp demerara sugar or similar for topping
Place the muffin cups into the preheated air fryer basket
Cook on the air fry setting for 10-15 minutes at 350°F, or until a toothpick inserted into the center comes out clean
Serve warm or at room temperature
Notes
You can swap in whole wheat flour or gluten free flour in place of the all purpose flour. The muffins will be denser, but still delicious
Feel free to use granulated sugar in place of the brown sugar
Instead of the sour cream, you may also use Greek yogurt (I like blueberry flavor for this purpose) or milk
The lemon zest may be omitted if desired, and you can use 1 tsp ground cinnamon in place of it for flavor
You do not need to defrost the blueberries if you use frozen
This recipe should make 8-12 muffins, depending on the size of your specific muffin cups (I find the silicone cups are slightly smaller than a regular tin). Feel free to scale up or down as you like
For even blueberry distribution in the muffins, the best thing you can do is add 1-2 Tbsp of batter to each muffin cup before mixing the berries into the remaining batter. Then, proceed to top the cups off with the berry batter. This creates a buffer that prevents the berries from sinking to the bottom
If you are new to zesting, use a small zester or microplane to pull across the surface of your washed fruit. Stop before you get to the pith (the white underneath) or your zest will be bitter
For a less brown muffin top, drop the heat to 325°F and cook 12-16 minutes instead
Once completely cooled, store muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week. For longer term storage, freeze individually and bag, and store for up to 3 months frozen
To warm your blueberry muffin for eating, air fry for 2-3 minutes at 350°F, or microwave for 30-40 seconds on high
Exact nutritional values will vary based on brand of ingredients, any swaps or additions, and quantity consumed, so please consider this a guideline only
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I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
