4.8 from 93 votes
Air Fryer Blueberry Muffin Recipe
These blueberry muffins are made using an air fryer, combining all-purpose flour, sugar, baking powder, and salt with juicy fresh or frozen blueberries. The batter includes oil, sour cream, egg, and milk for a tender crumb with moist texture. Baking in the air fryer produces muffins with a nicely browned top, optionally sprinkled with sparkling sugar for added texture and appearance.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
8
Calories:
112 kcal
Course:
Dessert, Snacks, Baked Goods
Cuisine:
American
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup blueberries fresh or frozen
- 4 tablespoons vegetable oil
- 2 tablespoons sour cream
- 1 egg
- 1/3 cup milk
- Sparkling Sugar optional
Instructions
- Preheat air fryer at 400 degrees F for 3 minutes. If using a muffin tin, spray it with nonstick cooking spray. Silicone muffin liners don't need cooking spray.
- Whisk together the flour, sugar, salt, and baking powder in a medium bowl.
- Place the blueberries in a separate bowl. Take 2 tablespoons of the dry ingredients and mix it with the blueberries. This helps keep the berries from all falling to the bottom of the muffins.
- Pour the oil into a measuring cup. Then add the egg and sour cream and stir to mix.
- Do not add the full 1/3 cup of milk. Add just enough milk to the measuring cup to reach the 1 cup mark. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and stir. Don't overmix.
- Gently fold the blueberries into the batter.
- Divide the batter into 8 muffin cups, filling them 2/3 full. If you like, sprinkle some sparkling sugar on top of the muffins before baking.
- Air fry at 400 degrees F for 4 minutes. Reduce the heat to 325 degrees F and bake for another 11-13 minutes, until a toothpick inserted in the center comes out clean.
Cup of Yum
Notes
- Use silicone muffin cups or a small muffin pan compatible with your air fryer.
- Consider adding 1 teaspoon vanilla extract for enhanced flavor, especially if using frozen blueberries.
- Coat blueberries with dry ingredients to prevent them from sinking during baking.
- Monitor liquid carefully; you may not need all the milk called for.
- Avoid overmixing the batter to keep muffins tender.
- Sprinkling sparkling sugar on top adds an attractive finish.
Nutrition Information
Calories
112kcal
(6%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.4g
(2%)
Trans Fat
0.003g
(0%)
Cholesterol
23mg
(8%)
Sodium
87mg
(4%)
Potassium
159mg
(3%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
75IU
(2%)
Vitamin C
2mg
(2%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 112
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 23mg | 8% |
| Sodium | 87mg | 4% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.