First, start by preheating the air fryer to 325 degrees F for 5 minutes.
Combine the flour, baking powder, salt and sugar in a bowl. Whisk together to combine.
Next, add in the oil, egg and vanilla extract. Mix everything together until well combined. Do not over mix.
Thoroughly rinse the fresh blueberries.
Add them to the muffin batter and fold them in using a spatula.
Spray the cupcake liners with non stick cooking spray. Place the cupcake liners inside of the muffin pan. Use a cookie scoop to fill each cupcake liner 3/4 of the way full with the blueberry muffin batter. Transfer the muffin pan to the air fryer and cook at 325 degrees F for 13-15 minutes or until a toothpick inserted into the muffins comes out clean. Remove from the air fryer and let the muffins cool before removing them from the pan.
Finally, serve and enjoy.
- Keep an eye on your muffins after the 13 minute mark. Each air fryer cooks at different speeds, so it is important to check for doneness by inserting a toothpick into the center of the muffins. If the toothpick comes out clean, it is ready.
- Fold in the blueberries so that you do not over mix.
- I mixed the batter in a bowl with a whisk and it was very simple but you can use a stand mixer or hand mixer if you prefer.
- Use a single muffin pan that will fit inside of any air fryer or this larger air fryer approved muffin pan.
Calories: 183kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 139mg | Potassium: 51mg | Fiber: 1g | Sugar: 14g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg