2Tbspdemerara sugar or similar for topping(optional)
Instructions
Preheat your air fryer to 350°F and grease or line your muffin cups
In a mixing bowl, combine the egg, sugar, vanilla, oil, and sour cream, stirring until well combined
¼ Cup brown sugar, 1 Large egg, 1 Tsp vanilla extract, 2 Tbsp olive oil, ½ Cup sour cream
Add the flour, baking powder, and salt, then mix until just blended (do not overmix)
1 Cup all purpose flour, 1 Tsp baking powder, ½ Tsp salt
Fold in the blueberries and lemon zest
½ Cup blueberries, 1 Tbsp fresh lemon zest
Fill the muffin cups with batter about ¾ of the way. If you’d like, sprinkle the demerara sugar evenly over the tops
2 Tbsp demerara sugar or similar for topping
Place the muffin cups into the preheated air fryer basket
Cook on the air fry setting for 10-15 minutes at 350°F, or until a toothpick inserted into the center comes out clean
Serve warm or at room temperature
Notes
You can swap in whole wheat flour or gluten free flour in place of the all purpose flour. The muffins will be denser, but still delicious
Feel free to use granulated sugar in place of the brown sugar
Instead of the sour cream, you may also use Greek yogurt (I like blueberry flavor for this purpose) or milk
The lemon zest may be omitted if desired, and you can use 1 tsp ground cinnamon in place of it for flavor
You do not need to defrost the blueberries if you use frozen
This recipe should make 8-12 muffins, depending on the size of your specific muffin cups (I find the silicone cups are slightly smaller than a regular tin). Feel free to scale up or down as you like
For even blueberry distribution in the muffins, the best thing you can do is add 1-2 Tbsp of batter to each muffin cup before mixing the berries into the remaining batter. Then, proceed to top the cups off with the berry batter. This creates a buffer that prevents the berries from sinking to the bottom
If you are new to zesting, use a small zester or microplane to pull across the surface of your washed fruit. Stop before you get to the pith (the white underneath) or your zest will be bitter
For a less brown muffin top, drop the heat to 325°F and cook 12-16 minutes instead
Once completely cooled, store muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week. For longer term storage, freeze individually and bag, and store for up to 3 months frozen
To warm your blueberry muffin for eating, air fry for 2-3 minutes at 350°F, or microwave for 30-40 seconds on high
Exact nutritional values will vary based on brand of ingredients, any swaps or additions, and quantity consumed, so please consider this a guideline only
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