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Air fryer muffins with blueberries.
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5 from 5 votes

Air Fryer Muffins (Blueberry & White Chocolate)

Light and fluffy air fryer muffins with juicy blueberries and sweet, creamy white chocolate chips! Perfect for snacks!
Course Baking
Cuisine British
Prep Time 4 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings 6
Calories 223kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 70 g Caster Sugar
  • 100 g Plain Flour
  • ½ teaspoon Bicarbonate of Soda
  • 50 ml Natural Yogurt
  • 1 Egg
  • 70 g Butter melted
  • ½ teaspoon Vanilla Extract
  • 70 g Blueberries
  • 30 g White Chocolate Chips

Instructions

  • Preheat the air fryer to 160°C (320°F).
  • Combine the dry ingredients in a mixing bowl.
    70 g Caster Sugar, 100 g Plain Flour, ½ teaspoon Bicarbonate of Soda
  • Whisk together the wet ingredients and gently mix them into the dry ingredients.
    50 ml Natural Yogurt, 1 Egg, 70 g Butter, ½ teaspoon Vanilla Extract
  • Fold in the blueberries and white chocolate chips.
    70 g Blueberries, 30 g White Chocolate Chips
  • Spoon the muffin batter into 6 sturdy muffin cases, place in the air fryer basket, and air fry for 13-15 minutes until golden brown.

Notes

Expert Tips:
  • Always preheat the air fryer before baking to get it up to the correct temperature.
  • Overmixing can lead to tough muffins. Just mix until the dry and wet ingredients are combined. A few lumps here and there are completely fine and actually desirable for tender, fluffy muffins.
  • This might sound trivial, but using ingredients that are at room temperature can help to achieve a uniform texture throughout your muffins. Cold ingredients do not combine as well and can result in a denser texture.
  • Baking times can vary based on different models of air fryers. Start checking your muffins a few minutes before the suggested baking time to avoid overbaking. 
 
Variations:
  • For a tangy twist, try making cranberry orange muffins. Simply substitute the blueberries for fresh or frozen cranberries and add in some orange zest. 
  • Swap out the blueberries for raspberries and chopped strawberries for a burst of berry flavour. You can also add in some almond extract for a nutty undertone.
  • Replace the blueberries with grated apple and add a teaspoon of cinnamon to your dry ingredients. These muffins will taste like a delicious apple pie.
  • Add a crunchy sweet topping by sprinkling demerara sugar over each muffin before baking.
 
Storage:
Store - After the muffins have completely cooled, place them in an airtight container or a resealable bag and store at room temperature. They will stay fresh for up to 2 days.
Freeze - For longer-term storage, you can freeze the muffins. Wrap each muffin individually in cling film or place them in a freezer bag, squeezing out as much air as possible. They can be frozen for up to 3 months. To eat, simply defrost at room temperature or in the microwave if you prefer them warm
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 223kcal | Carbohydrates: 33g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 111mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
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