Air Fryer Blueberry Muffins Recipe

Flour: The base of the muffin, providing structure and texture.

Sugar: Adds sweetness to the muffins.

Baking powder: Helps the muffins rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Vegetable oil: Adds moisture and richness to the muffins.

Egg: Binds the ingredients together and adds structure.

Milk: Adds moisture and helps to create a tender crumb.

Vanilla extract: Adds a depth of flavor and sweetness.

Blueberries: The star ingredient, providing bursts of juicy flavor in every bite.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to dense and tough muffins. Stir just until the ingredients are combined and you no longer see streaks of flour. This will help ensure your blueberry muffins are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser muffin.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but reduce the milk slightly to balance the liquid content.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making it vegan-friendly.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor, use half the amount as it is stronger.

• blueberries - Substitute with raspberries: Raspberries offer a tart flavor and similar texture, making them a good alternative.

• Allow the blueberry muffins to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the muffins soggy.
• For short-term storage, place the cooled muffins in an airtight container. Line the bottom of the container with a paper towel to absorb any excess moisture. Store at room temperature for up to 3 days.
• If you prefer to refrigerate the muffins, place them in an airtight container or wrap them individually in plastic wrap. They will stay fresh in the refrigerator for up to 1 week.
• To freeze the muffins, wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped muffins in a resealable plastic freezer bag or an airtight container. Label the bag or container with the date.
• Frozen blueberry muffins can be stored for up to 3 months. When ready to enjoy, remove the desired number of muffins from the freezer and let them thaw at room temperature for about 1 hour.
• For a quicker thawing method, you can microwave the muffins on a microwave-safe plate for about 20-30 seconds. Alternatively, reheat them in an oven or air fryer at 350°F (175°C) for 5-10 minutes until warmed through.
• To maintain the best texture and flavor, avoid refreezing muffins once they have been thawed.

• Preheat your air fryer to 300°F (150°C). Place the blueberry muffins in the basket, ensuring they are not touching. Heat for 3-5 minutes until warmed through.

• For a quick microwave option, place a blueberry muffin on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the muffin rubbery.

• If you prefer the oven, preheat to 350°F (175°C). Wrap the blueberry muffins in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for 10-15 minutes.

• To use a toaster oven, preheat to 325°F (160°C). Place the blueberry muffins directly on the rack or on a baking sheet. Heat for 5-7 minutes until warmed through.

• For a stovetop method, use a skillet over low heat. Place the blueberry muffins in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even warming.

• Air fryer: Used to cook the muffins at a consistent temperature, ensuring they bake evenly and develop a nice golden top.

• Mixing bowl: Essential for combining the dry ingredients like flour, sugar, baking powder, and salt.

• Mixing bowl: Another one is needed for whisking together the wet ingredients such as vegetable oil, egg, milk, and vanilla extract.

• Whisk: Used to thoroughly mix the wet ingredients until they are well combined.

• Spatula: Handy for folding in the blueberries gently into the batter without crushing them.

• Muffin tin: Holds the muffin liners and batter, giving the muffins their shape while baking.

• Muffin liners: Prevent the muffins from sticking to the muffin tin and make them easier to remove after baking.

• Toothpick: Used to check if the muffins are fully cooked by inserting it into the center and seeing if it comes out clean.

• Wire rack: Allows the muffins to cool completely after baking, preventing them from becoming soggy.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the mixing process.

Use muffin liners: Liners make it easier to remove muffins from the tin and reduce cleanup time.

Preheat air fryer: Preheat your air fryer while you mix the batter to ensure it's ready to go.

Mix wet and dry separately: Combine wet ingredients and dry ingredients in separate bowls first to ensure even mixing.

Fold blueberries gently: Gently fold in blueberries to avoid breaking them and creating a mess.