Air Fryer Blueberry Muffins are a quick and easy way to save time for breakfast or dessert. This healthy, homemade recipe is made with a mix from scratch using my favorite silicone muffin cups. They don’t stick to anything! You can even air fry banana muffins if you wish.
1 1/2 cups all-purpose or white whole wheat flour
3/4 cup old-fashioned oats (oatmeal)
1/2 cup brown sweetener Light brown sugar can be used if preferred
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1/4 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.
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.
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.