Here’s a simple yet utterly delicious air fryer blueberry muffin recipe that you can whip up in no time at all. It’s perfect for when you fancy a sweet treat but don’t want to spend ages baking. If you don’t have blueberries on hand, don’t worry – raspberries, strawberries, or even a handful of chocolate chips work brilliantly as tasty alternatives. Each variation brings a unique flavour twist, and when paired with a cup of tea, they create a lovely little ‘afternoon tea’ vibe. Honestly, why not invite the girls over and enjoy a proper catch-up over fresh muffins?
Since discovering that my air fryer can be used for baking (seriously, what can’t it do?), I’ve been on a bit of a mission. I’ve built up a mini collection of go-to air fryer cake recipes, and it’s been such a fun journey experimenting. One of my absolute favourites is my air fryer Victoria sponge – so simple, but always a hit. The more I experiment and practice, the more confident I become. In fact, I now feel way more confident baking cakes in the air fryer than in a traditional oven. It’s quicker, easier, and gives fantastic results every time.
These blueberry muffins are a great little treat to have on hand. They’re perfect for taking a quiet moment out of your busy day – just sit back with a good book and enjoy one. Or, for a slightly indulgent breakfast, have one alongside your morning protein shake. With just a handful of simple ingredients and a couple of silicone cupcake moulds, you can create a batch of these soft, and fruity muffins in no time. Light, moist, and bursting with flavour.
PREP 10 minutes
COOK 40 minutes
SERVES: 6 muffins
KIT you will need an air fryer, mixing bowls and silicone moulds.
Ingredients for air fryer blueberry muffins
A handful of blueberries
50g of soft butter
75g of caster sugar
1 egg
75g of Elmlea plant based double cream
1 tablespoon of milk
125g of plain flour
1 teaspoon of baking powder
Method
To make these delicious air fryer blueberry cupcakes, start by gathering your ingredients. In a mixing bowl, combine 50g of soft butter with 75g of caster sugar, then crack in one egg. Add 75g of Elmlea plant-based double cream, a tablespoon of milk, 125g of plain flour, and one teaspoon of baking powder. Then I used a hand whisk to bring everything together. You’re looking for a thick, smooth, and slightly gooey consistency – it should fall slowly off the whisk when lifted.
Meanwhile, in a separate bowl, pop your fresh blueberries in with a tablespoon of plain flour and gently toss them until they’re well coated. This little trick helps prevent the blueberries from sinking to the bottom during cooking, giving you an even distribution of fruity bursts in every bite.
So once the blueberries are coated, fold them gently into your cupcake mixture, taking care not to overmix – just enough to spread the berries throughout the batter.
Next, spoon the mixture into silicone cupcake moulds. These are perfect for the air fryer and help the cupcakes hold their shape beautifully. Depending on the size of your air fryer, you may need to cook in batches. I did mine three at a time to avoid overcrowding. Set the air fryer to 140°C and cook each batch for around 40 minutes, checking halfway through to ensure they’re baking evenly. They should be golden on top and spring back lightly when touched.
Always check that your cupcakes are cooked through before serving. Poke a skewer or toothpick into the centre; it should come out clean. There’s nothing like a homemade cupcake, and knowing your air fryer can deliver perfect results every time makes baking a breeze. Whether you’re enjoying them with friends or keeping them all to yourself, they’re bound to impress!
Tips for Air Fryer Blueberry Muffins
1. Use muffin cases or silicone cups
Make sure to use heat-safe muffin cases or silicone cups that fit inside your air fryer basket. They help the muffins hold their shape and prevent sticking.
2. Don’t overmix the batter
Mix your ingredients until just combined as overmixing can lead to dense or rubbery muffins. A few lumps are totally fine.
3. Toss blueberries in flour
Before adding blueberries to the batter, toss them in a little plain flour. This prevents them from sinking to the bottom during baking.
4. Preheat the air fryer
Preheat to 160°C (320°F) for 2 or 3 minutes so the muffins start baking evenly right away. This helps them rise better.
5. Fill cases two-thirds full
Don’t overfill your muffin cases. Aim for about two-thirds full to allow room for the batter to rise without spilling over.
6. Bake in batches if needed
Air fryers vary in size, so don’t overcrowd. Leave space between muffin cups so hot air can circulate freely for even cooking.
7. Check for doneness
Bake at 160°C for 12 to 15 minutes. Check with a skewer or toothpick and if it comes out clean or with just a few crumbs, they’re ready.
8. Let them cool
Allow muffins to cool for a few minutes in the basket before removing. Then transfer to a wire rack so the bottoms don’t get soggy.
9. Add a finishing touch
Sprinkle with a little sugar before baking for a crunchy top, or drizzle with a lemon glaze after for an extra zingy finish.
Moist, fruity, and ready in minutes, these air fryer blueberry muffins are a must-try bake for any day of the week!
Similar recipes
So if you like these air fryer blueberry muffins you might also like my air fryer pancakes, the air fryer banana cupcakes or my air fryer oat cupcakes.
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