Discover how to whip up golden, fluffy-centered blueberry muffins using an Airfryer. This foolproof, easy recipe is ideal for a delicious breakfast or a spontaneous snack. With oil-free air frying, your muffins will rise beautifully in just 15 minutes without the need to preheat a large oven.<\/p>\n
For 6 servings:<\/p>\n
– Blueberries (fresh or frozen) \u2013 100g
\n– Flour \u2013 150g
\n– Sugar \u2013 80g
\n– Melted butter (or neutral oil) \u2013 60g
\n– Semi-skimmed milk \u2013 60ml
\n– Egg \u2013 1
\n– Baking powder \u2013 1 teaspoon
\n– Vanilla extract \u2013 1 teaspoon
\n– Pinch of salt<\/p>\n
Total time: 23 minutes<\/p>\n
– Prep time: 9 minutes
\n– Cook time: 14 minutes<\/p>\n
In a large mixing bowl, combine the flour, sugar, baking powder, and a pinch of salt. If using fresh blueberries, wash and thoroughly dry them.<\/p>\n
In a separate bowl, lightly beat the whole egg. Add milk, the slightly cooled melted butter, and vanilla extract. Whisk these together well.<\/p>\n
Pour the liquid mixture all at once into the dry ingredients. Using a wooden spoon, stir just enough to combine\u2014remember, the key to fluffy muffins is not to overmix the batter; it’s okay if there are a few small lumps.<\/p>\n
Gently fold the blueberries into the batter, being careful not to overmix to avoid crushing the berries. (Tip: If using frozen blueberries, add them directly to the batter without thawing to prevent discoloration).<\/p>\n
Distribute the batter into silicone muffin molds, filling them only three-quarters full to allow for expansion during baking.<\/p>\n
Place the molds in the basket of your Airfryer. Set the temperature to 160\u00b0C (320\u00b0F) and cook for 15 minutes. Check doneness by inserting a knife into the center of a muffin; it should come out clean.<\/p>\n
Allow the muffins to cool for a few minutes before unmolding. Enjoy them warm or at room temperature, paired with tea or coffee.<\/p>\n\n\n