Air Fryer Blueberry Muffins were my solution after a batch in the oven came out dry on top and underbaked in the middle. I wanted that bakery-style dome without heating the whole kitchen. My first air fryer attempt browned too fast because I set the temperature too high. Then I cracked the code by lowering it slightly and filling the cups just three-quarters full. After testing this three ways with fresh and frozen berries, I finally landed on a method that gives fluffy centers, golden tops, and juicy blueberries in every bite.
Why This Air Fryer Blueberry Muffins Recipe Works
Air Fryer Blueberry Muffins bake evenly thanks to circulating heat that surrounds each cup. Keeping the temperature at 330°F (165°C) prevents over-browned tops while allowing the centers to cook through gently.
The biggest texture difference comes from not overmixing the batter and tossing the blueberries in a little flour before folding them in. That small step keeps them from sinking. Letting the muffins rest for a few minutes after cooking helps them firm up and release cleanly from silicone molds, giving you soft, bakery-style results.
Timing for Air Fryer Blueberry Muffins
Prep Time: 10 minutes
Cook Time: 13–15 minutes
Total Time: 23–25 minutes
Ingredients for Air Fryer Blueberry Muffins
Simple pantry staples create a soft, tender crumb.
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 large egg (room temperature)
- ½ cup milk
- ¼ cup melted butter or neutral oil
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup fresh blueberries (or frozen, patted dry)
- 1 teaspoon flour (for tossing blueberries)
Optional Topping:
- 1 tablespoon coarse sugar for sprinkling
How to Make Air Fryer Blueberry Muffins in the Air Fryer
- Preheat your air fryer to 330°F (165°C) for 3 minutes.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk egg, milk, melted butter, and vanilla until combined.
- Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
- Toss blueberries with 1 teaspoon flour, then fold them gently into the batter.
- Lightly grease silicone muffin molds and fill each cup about ¾ full.
- Sprinkle coarse sugar on top if desired.
- Place molds in the air fryer basket without overcrowding.
- Air fry at 330°F (165°C) for 13–15 minutes until tops are lightly golden and a toothpick inserted comes out clean.
- Internal temperature should reach about 200°F (93°C) for fully baked muffins.
- Let cool for 5 minutes before removing from molds.
Tips for Perfect Air Fryer Blueberry Muffins
- Do not overmix: Overmixing makes dense muffins.
- Toss berries in flour: Prevents sinking to the bottom.
- Use room-temperature ingredients: Helps even baking.
- Check at 13 minutes: Air fryer models vary.
- Lower temp if browning too fast: Reduce to 320°F (160°C).
- Let rest before removing: This step finally solved the crumbly edge issue for me.
Storing and Reheating Air Fryer Blueberry Muffins
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze individually wrapped muffins for up to 2 months.
Reheating:
- From room temp: Air fry at 320°F (160°C) for 2 minutes.
- From frozen: Air fry at 320°F (160°C) for 4–5 minutes.
Variations:
- Lemon Blueberry: Add 1 teaspoon lemon zest.
- Streusel Top: Add crumb topping before air frying.
- Greek Yogurt Swap: Replace milk with Greek yogurt for extra moisture.
- Almond Twist: Add ¼ teaspoon almond extract.
Serve warm with butter or a light glaze.
Conclusion
These air fryer blueberry muffins are now my go-to when I want something sweet without turning on the oven. Lowering the temperature made all the difference in getting that soft center. They’re fluffy, juicy, and perfect with morning coffee.
