30 min.
Easy
Low
Classic blueberry muffins that are soft, moist, and lightly golden on the outside. Perfect for breakfast, coffee time, or as a quick snack.
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All-purpose flour
1 1/2 cups all-purpose flour
Sugar
1 tablespoon sugar (for topping) - (Optional)
Baking powder
2 teaspoons baking powder
Salt
1/4 teaspoon salt
Milk
1/2 cup milk
Vegetable oil
1/3 cup vegetable oil
Egg
1 egg
Vanilla extract
1 teaspoon vanilla extract
Blueberries
1 cup blueberries (fresh or frozen)
30 min.
Preheat the air fryer to 180°C (350°F) for 3–5 minutes.
In a large bowl, combine the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix, as this keeps the muffins soft and fluffy.
Fold in the blueberries carefully to avoid crushing them.
Fill each mold about 3/4 full. Optional: sprinkle a little sugar on top for a crunchy crust.
Cook at 170–180°C (340–350°F) for 12–15 minutes. Check doneness with a toothpick; it should come out clean.
Let muffins rest for 5 minutes before removing from molds.
Do not thaw frozen blueberries before using to prevent bleeding. Add lemon zest for a brighter flavor and avoid overfilling molds. Rotate molds halfway if your air fryer heats unevenly.
Serving:
8
by Chef Marvin Piña
30 min.
Easy
Low
Classic blueberry muffins that are soft, moist, and lightly golden on the outside. Perfect for breakfast, coffee time, or as a quick snack.
30 min.
Easy
Low
Classic blueberry muffins that are soft, moist, and lightly golden on the outside. Perfect for breakfast, coffee time, or as a quick snack.
All-purpose flour
1 1/2 cups all-purpose flour
Sugar
1 tablespoon sugar (for topping) - (Optional)
Baking powder
2 teaspoons baking powder
Salt
1/4 teaspoon salt
Milk
1/2 cup milk
Vegetable oil
1/3 cup vegetable oil
Egg
1 egg
Vanilla extract
1 teaspoon vanilla extract
Blueberries
1 cup blueberries (fresh or frozen)
30 min.
Preheat the air fryer to 180°C (350°F) for 3–5 minutes.
In a large bowl, combine the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix, as this keeps the muffins soft and fluffy.
Fold in the blueberries carefully to avoid crushing them.
Fill each mold about 3/4 full. Optional: sprinkle a little sugar on top for a crunchy crust.
Cook at 170–180°C (340–350°F) for 12–15 minutes. Check doneness with a toothpick; it should come out clean.
Let muffins rest for 5 minutes before removing from molds.
Do not thaw frozen blueberries before using to prevent bleeding. Add lemon zest for a brighter flavor and avoid overfilling molds. Rotate molds halfway if your air fryer heats unevenly.
Serving:
8
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