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Air Fryer Blueberry Muffins

by Lucy Parissi from Easy Air Fryer Bakes

An easy midmorning snack to enjoy with tea, these easy air fryer blueberry muffins are topped with a sweet cinnamon crumble.

From the book


Forget overpriced coffee-shop blueberry muffins because these are SO MUCH better. Fluffy, fragrant, moist and packed with plump blueberries. Yum!

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Dry ingredients:
320g plain flour
150g caster sugar
30g soft light brown sugar
3 tsp baking powder
Wet ingredients:
265ml vanilla kefir or vanilla yoghurt
65g unsalted butter or coconut oil, melted
3 eggs
2 tsp vanilla extract
200g fresh blueberries
For the topping:
1 tbsp unsalted butter, cold and cubed
1 tbsp soft light brown sugar
1 tbsp demerara sugar
1 tbsp plain flour
1 tsp cinnamon

Essential kit

You will need an air fryer and muffin cases.


Add all the dry ingredients to a large mixing bowl and stir to combine.

Combine all the wet ingredients except the blueberries in a measuring jug and pour into the dry ingredients.

Fold together gently until the batter is well mixed and no dry streaks remain.

Combine all the topping ingredients in a bowl and rub together to create a crumble-like texture.

Put a scoop of batter in each of the cases and push several blueberries into the batter. Top with a little more batter and a few more blueberries. (Do not overfill.)

Spoon some of the crumble over the top of each muffin.

Preheat the air fryer for 5 minutes at 180°C. Place the muffins in the air fryer basket (in batches if necessary). Bake for 20–25 minutes or until the muffins are well risen and a toothpick inserted in the middle comes out dry.

Cool slightly before serving.

NOTE Store an airtight container at room temperature for up to three days. Line the container with paper towels and place the muffins on top in a single layer.


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