Air Fryer Blueberry Muffins
Air Fryer Blueberry Muffins are made with fresh blueberries, whole milk, and a brown sugar streusel; bake at 330°F for 14 minutes until golden and bakery-style.
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Method
- 1
Make the streusel by combining flour, brown sugar, cinnamon, and cold butter, pinching with your fingers until crumbly, then refrigerate.
- 2
Whisk together flour, sugar, baking powder, and salt in a large bowl.
- 3
In a separate bowl, combine milk, oil, egg, and vanilla, then pour into the dry ingredients and fold until just combined before gently folding in the blueberries.
- 4
Divide batter among 6 silicone muffin cups, filling each about three-quarters full, and sprinkle streusel on top.
- 5
Air fry at 330°F for 12-14 minutes until tops are golden and a toothpick comes out clean.
- 6
Cool in the molds for 5 minutes before removing.
Pro tip. Toss the blueberries in a teaspoon of flour before folding them into the batter — this prevents them from sinking to the bottom during cooking. Frozen blueberries work well too, just don't thaw them first.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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