Recipes · Cakes & pastries
Blueberry Muffins from the Air Fryer
AI-written · not yet kitchen-tested
Muffin batter turns out light when you stir it only briefly: a few lumps of flour are fine. In an air fryer the top browns faster than in an oven, so the muffins bake at 325 °F (160 °C). A basket of about 4 liters holds four silicone cups (about 2 3/4 inches / 7 cm wide), so you bake in two batches.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 200 g (1 1/2 cup) all-purpose flour 1 tablespoon of it for the blueberries
- 2 tsp baking powder
- 80 g (2.8 oz) sugar
- 1 pinch salt
- 1 egg large
- 150 ml (5.1 fl oz) milk room temperature
- 60 g (1/4 cup) butter melted and cooled
- 1 tsp vanilla extract
- 125 g (4.4 oz) blueberries fresh or frozen, not thawed
Method
- Mix the flour (set 1 tablespoon aside), baking powder, sugar and salt in a large bowl.
- Whisk the egg, milk, melted and cooled butter and vanilla in a small bowl. Pour it into the flour mixture and fold in with a spoon using only 10 to 15 strokes, until no dry flour is visible. A few lumps may stay; stirring longer makes the muffins tough.
- Toss the blueberries in the tablespoon of flour you set aside and fold them in gently. Do not thaw frozen berries, or the batter turns blue-grey.
- Fill four heat-resistant silicone cups (about 2 3/4 inches / 7 cm wide) two-thirds full, about 3 oz (85 g) of batter each. Cover the remaining batter and put it in the refrigerator so it does not lose its lift before the second batch.
- If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 325 °F (160 °C). Set the cups in the basket with space between them and bake at 325 °F (160 °C) for 16 minutes. Try not to open the basket before minute 12; while the batter has not set, it can sink.
- After 14 minutes, push a wooden skewer into the center of a muffin: it must come out without wet batter (a smear of berry juice is fine). If not, bake 2 minutes longer. If the top gets too dark, lower the heat to 300 °F (150 °C) for the second batch and bake 2 to 3 minutes longer.
- Leave the muffins in their cups in the basket for 5 minutes, then lift them out and cool on a rack for at least 10 minutes. Bake the second batch the same way.
Tip: The instructions for your appliance tell you whether four cups fit in the basket and are heat-resistant. The air flow can lift light paper liners; silicone stays put.
Tip: The muffins are best on the first day. In a tin with a sheet of paper towel they stay moist until the next day.