I’ve been air frying since 2017, and at this point I will absolutely put that air fryer to work for breakfast, too. These Air Fryer Blueberry Muffins come out soft and fluffy in the center with lightly golden tops and juicy blueberries throughout. The air fryer cooks them quickly without drying them out, which is exactly what you want when a blueberry muffin craving hits and you aren’t trying to heat up the whole oven. This healthy, homemade recipe is made with a mix from scratch using my favorite silicone muffin cups.
It's no secret I love my air fryer! I love that it's so versatile and works great for breakfast and dessert recipes like Air Fryer Pound Cake and Air Fryer Apple Hand Pies.
Air Fryer Blueberry Muffins Ingredients
- All Purpose Flour or Whole Wheat Flour (if you are looking for healthy muffins)
- Oats
- Brown Sweetener or Sugar
- Baking Powder
- Cinnamon
- Salt
- Milk
- Butter
- Eggs
- Vanilla
- Blueberries
How to Make Air Fryer Muffins
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- You will need to apply simple baking techniques by combining the dry ingredients, flour, rolled oats, baking powder, salt, cinnamon, and sweetener in a bowl separate from the wet ingredients, melted butter, eggs, vanilla, and milk.
- Mix both separately and then combine. Stir.
- Fold in the bluberries.
- Add the batter to silicone muffin molds.
- Air fry.
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Air Fryer Blueberry Muffins
Ingredients
- 1 ½ cups all-purpose or white whole wheat flour
- ¾ cup old-fashioned oats (oatmeal)
- ½ cup brown sweetener Light brown sugar can be used if preferred
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup milk
- ¼ cup melted unsalted butter (at room temperature)
- 2 eggs (at room temperature)
- 2 teaspoons vanilla
- 1 cup blueberries You can use fresh or frozen blueberries. If using frozen, do not thaw.
Instructions
- Combine the flour, rolled oats, salt, cinnamon, brown sweetener, and baking powder in a large mixing bowl. Mix.
- Combine the milk, eggs, vanilla, and butter in a separate medium-sized bowl. Mix using a silicone spoon.
- Add the wet ingredients to the dry ingredients in the mixing bowl. Stir.
- Fold in the blueberries and stir.
- Divide the batter among 12 silicone muffin cups and add them to the air fryer. Spraying the liners with oil is optional. The muffins generally don't stick.
- Place the air fryer on 350 degrees. Monitor the muffins closely for proper cook time, as every model will cook differently. The muffins will need to cook 11-15 minutes. Insert a toothpick into the middle of a muffin, if it returns clean the muffins have finished baking. Mine were ready at about 13 minutes.
Video
Notes
- If the muffins brown too fast on the top, you can lower the temperature on your air fryer.
- Nutrition information below assumes organic zero-calorie brown sweetener is used in the recipe.
Nutrition (displayed with net carbs)
Frequently Asked Questions and Recipe Pro TIps
The hot air in an air fryer is not directly blown around the food. An air fryer's heat is presented above the food. Because air fryers are smaller they will also cook at faster speeds. This is great because these muffins are ready in 15 minutes!
You can use both silicone baking cups or paper cups in the air fryer. The silicone cups are a lot more sturdy, and the muffins are so easy to remove! They are completely nonstick.
I like to use 350 degrees. Feel free to lower the temperature to meet the needs of your air fryer model.
The muffins will need to bake for 11-15 minutes. Insert a toothpick to test when they have finished cooking.
Your air fryer is probably running too hot. Air fryers circulate heat very aggressively, so the outside can cook much faster than the center. Lower the temperature and give the muffins more time to cook through.
Either will work. If you use frozen blueberries, don’t thaw them first. Add them to the batter straight from the freezer to help prevent them from bleeding too much into the muffins.
Toss the blueberries in a small amount of flour before folding them into the batter. This can help keep them suspended throughout the muffins instead of having all of them hanging out at the bottom.
Fill them about ⅔ to ¾ full. You want to leave enough room for the muffins to rise without overflowing.
Store the muffins in a sealable container or bag in the fridge for up to one week.
Freeze the muffins in a sealable container or bag. Defrost at room temperature before reheating.
Air Fryer Breakfast Recipes
Air Fryer Breakfast Recipes
Air Fryer Hash Browns
Air Fryer Sausage
Air Fryer Bacon
Air Fryer Egg Cups Bites
Air Fryer Hard Boiled Eggs
More Air Fryer Recipes
Air Fryer Ribs
Air Fryer French Fries
Air Fryer Cheeseburgers
Air Fryer Chicken Thighs
Air Fryer Chicken Wings
Air Fryer Dessert Recipes
Air Fryer Cherry Turnovers
Air Fryer Lemon Pound Cake
Air Fryer Dessert Empanadas
Air Fryer Cookies
Click here for a full list of Air Fryer Recipes. If you need to save carbs in this recipe, check out my Keto Low Carb Blueberry Muffins and Smoked Salmon Eggs Benedict,
Charlie says
I just tried this recipe. It is so delicious ever I think. My children like this so much. I like oily food, so I use a little bit more oil than your specifications.
staysnatched says
I'm glad you enjoyed it!
Salvador says
It would be nice to have the ingredients and temperatures listed in international units, to save the trouble of converting. Many sites have a button you can click to let you choose international or US units.
staysnatched says
Thanks for your feedback.
Nancy Widrick says
Can metal cupcake pans be used in air fryer??
staysnatched says
Anything that can be used in the oven can be used in the air fryer.
Richae D. says
These are so good and easy to make! I love using her recipes!
staysnatched says
Thank you! I'm glad you enjoyed them.
Norma says
I just wanted to thank you for the many recipes. I have tried a lot of them and have been pleased. Keep up the good work
staysnatched says
You're welcome. Glad you enjoyed them.
Allison says
Hi!!! I very much enjoyed this recipe. My boys and I loved making them together! My muffins turned out awesome! I’m not a very strict recipe follower so I appreciate the pictures and modification suggestions as always!!! Thank you!!!
staysnatched says
You're welcome! I'm glad you enjoyed them!
Jackie says
These turned out perfectly as advertised; so good! Thank you for sharing, Brandi! Had to lower temp to 330 degrees, but that's the only change. Took 12 minutes, just as you said. 😋
staysnatched says
You're welcome. I'm glad you enjoyed them.
Sydney says
As soon as this came in my email I knew I had to try! So easy to make! They are delicious. I used the link and bought the silicone muffin cups too!
staysnatched says
So glad to hear it!
Michelle says
Do you leave the oats whole and just mix in with the dry ingredients? Probably a crazy question but......lol
staysnatched says
I don’t understand the question.
Debbie says
I’m diabetic can I substitute almond flour?
staysnatched says
Yes, but almond flour is not a 1:1 substitute for all purpose flour so the measurements will change. I have not tested this recipe with almond flour. You can try this baked version: https://www.staysnatched.com/keto-blueberry-breakfast-muffins/
Judy Woodie says
Can I use a 6 unit silicone utensil rather than individual silicone cups?
Brandi Crawford says
Maybe. I haven't tried it.