📝 About This Recipe
Unlock the secret to bakery-style muffins using the concentrated heat of your air fryer, which creates a stunningly crisp muffin top and a tender, moist crumb. These muffins are bursting with fresh blueberries and topped with a buttery cinnamon streusel that provides a delightful crunch in every bite. Perfect for busy mornings or a decadent afternoon treat, this method yields professional results in a fraction of the time of a traditional oven.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour (spooned and leveled)
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt (fine sea salt)
Wet Ingredients
- 1/3 cup Unsalted butter (melted and cooled slightly)
- 1 large Egg (at room temperature)
- 1/2 cup Whole milk (at room temperature)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
The Mix-Ins
- 1 cup Fresh blueberries (rinsed and patted completely dry)
- 1 teaspoon Lemon zest (finely grated)
Streusel Topping
- 1/4 cup Brown sugar (lightly packed)
- 2 tablespoons All-purpose flour
- 1 tablespoon Cold unsalted butter (cubed)
- 1/2 teaspoon Ground cinnamon
👨🍳 Instructions
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1
Preheat your air fryer to 320°F (160°C). This lower temperature is crucial for air frying to ensure the muffins rise evenly without burning the tops.
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2
In a small bowl, prepare the streusel by combining the brown sugar, 2 tablespoons of flour, and cinnamon. Use a fork or your fingers to work the cold cubed butter into the mixture until it resembles coarse crumbs.
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3
In a large mixing bowl, whisk together the 1 1/2 cups of flour, granulated sugar, baking powder, and salt until well combined.
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4
In a separate medium bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth and emulsified.
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5
Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a spatula to gently fold the mixture together.
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6
Stop mixing when just a few streaks of flour remain; over-mixing leads to tough muffins. The batter should be thick.
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7
Toss the blueberries with a teaspoon of flour (this prevents them from sinking) and the lemon zest, then gently fold them into the batter.
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8
Line your air fryer basket with silicone muffin liners or double-layered paper liners. If using paper, ensure they are sturdy enough to stand alone.
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9
Spoon the batter into the liners, filling them about 3/4 of the way to the top to allow for a high rise.
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10
Generously sprinkle the prepared streusel topping over each muffin, pressing down very lightly so it adheres to the batter.
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11
Place the liners in the air fryer basket, ensuring there is at least an inch of space between them for air circulation.
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12
Air fry at 320°F for 12-15 minutes. At the 12-minute mark, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they are done.
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13
Carefully remove the muffins from the basket and let them cool on a wire rack for at least 5 minutes before serving.
💡 Chef's Tips
Always use room temperature milk and eggs to ensure a smooth, well-emulsified batter. Do not overfill the air fryer basket; air must circulate freely around each muffin to cook the sides properly. If using frozen blueberries, do not thaw them first, as this will bleed purple color into the entire muffin. If the tops are browning too quickly, you can loosely tent a small piece of foil over them for the last 3 minutes. Silicone liners are the best choice for air frying as they hold their shape better than paper under the force of the fan.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted honey butter. Pair with a cold glass of almond milk or a hot vanilla bean latte. Enjoy alongside a side of Greek yogurt topped with honey for a balanced breakfast. Top with a simple lemon glaze (powdered sugar and lemon juice) for extra zing. Serve as part of a brunch spread with fresh fruit and crispy bacon.