Air Fryer Blueberry Muffins Recipe (Small Batch)

Name: Air Fryer Blueberry Muffins
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 egg; ⅓ cup oil; 2 tablespoon water; ¼ teaspoon vanilla extract; 1 teaspoon lemon zest; ⅓ cup sugar; ⅔ cup flour; ½ teaspoon baking powder; Pinch Salt; ½ cup Blueberries; 1/4 cup all-purpose flour; 1/4 cup brown sugar; 2-3 Tablespoons butter (slightly melted); dash ground cinnamon (optional)

4 / 5 ( 4 Reviews )

5 Comments Jump to Recipe

Wonderfully delicious, these Air Fryer Blueberry Muffins are a great recipe to wake up to and indulge in for a sweet breakfast.

Cathy Yoder Published on July 28, 2026 The links in the post below may be affiliate links. Read the full disclosure

The Best Air Fryer Blueberry Muffins with Crumb Topping

Air Fryer Blueberry Muffins with crumb topping on a plate

Why This Air Fryer Blueberry Muffins Recipe Works

Air Fryer Blueberry Muffins are a moist, bakery-style muffin with a sweet, buttery crumb topping — and they’re ready in about 20 minutes without ever turning on the oven. I make these on mornings when I want something that feels like a treat but comes together with pantry staples I already have on hand.

The combination of a soft, lemon-brightened muffin base and a crunchy cinnamon-brown sugar crumble is what makes this recipe a repeat favorite in my house. It’s simple enough to whip up on a weekday, but pretty enough for a weekend brunch spread. The best part is that this small batch blueberry muffin recipe can feed just a few (this makes 9) — or double or triple to feed more. I love the flexibility and how easy it is to bake a small amount.

Looking for more easy breakfasts? You’ll find dozens more on my Breakfast Recipes page.

Why You’ll Love This Recipe

This isn’t just another blueberry muffin recipe — a few things set it apart. It comes together in one bowl with no mixer required, you can use fresh or frozen blueberries, the crumb topping bakes up genuinely crunchy (not soggy) thanks to the air fryer’s circulating heat, and the small batch size (9 muffins) means you’re not stuck with a dozen going stale on the counter.

Ready in about 20 minutes start to finish
No oven or mixer needed
Sweet, crunchy crumb topping that holds up well
Easy to customize with different mix-ins

Ingredients and Supplies You’ll Need to Make Air Fryer Blueberry Muffins

Ingredients for air fryer blueberry muffins laid out on a counter

Ingredients:

Egg
Oil
Water
Vanilla extract
Lemon zest
Sugar
Flour
Baking powder
Salt
Blueberries

Crumble

All-purpose flour
Brown sugar
Butter, slightly melted
Ground cinnamon, optional

Supplies

Mixing bowls
Whisk
Small mixing bowl
Silicone muffin liners
Air fryer (Cosori Pro II)

Step by step collage of making air fryer blueberry muffins

What Kind of Blueberries to Use

You can use either fresh or frozen blueberries for this recipe. Frozen blueberries tend to turn the batter a bit more blue from the residual water and ice that builds up, but they still work well. I personally like using fresh blueberries when I’m making muffins — the color stays cleaner and the berries hold their shape better in the batter.

Whichever kind you use, toss the blueberries in about a teaspoon of flour (straight from your dry ingredients) before folding them into the batter. Coating them this way gives the berries something to grip onto instead of sliding straight to the bottom of the muffin — it’s the easiest fix for that “all the fruit ended up on the bottom” problem, and it matters even more with frozen berries since they’re heavier and wetter than fresh ones.

Can I Use Other Mix-Ins?

If you want to swap out the blueberries for something else, this muffin base is flexible enough to handle it. The batter itself is delicious on its own, so feel free to fold in other add-ins.

Other options:

Chopped strawberries
Nuts
Lemon and poppy seeds
Chopped apples
Chocolate chips

How to Make Air Fryer Blueberry Muffins

Step 1: Mix Wet Ingredients

Whisking wet ingredients in a bowl for blueberry muffins

Start by whisking together the egg, oil, water, vanilla extract, and lemon zest in a mixing bowl. Whisking this well helps the lemon zest distribute evenly, which I’ve found makes a noticeable difference in the final flavor.

Step 2: Mix Dry Ingredients

Whisking dry ingredients in a separate bowl

In a separate bowl, whisk together the sugar, flour, baking powder, and salt.

Step 3: Combine Everything

Combining wet and dry ingredients with blueberries

Combine the dry ingredients with the wet ingredients, then fold in the blueberries gently. I try to stir just until the flour disappears — overmixing here is the most common way to end up with a tough muffin instead of a tender one.

Step 4: Make the Topping

Making the crumb topping in a small bowl

Combine the flour and brown sugar in a small bowl for the crumble. Add in 2 tablespoons of melted butter, adding more as needed until the crumbs form.

Do not over-mix the crumble — you don’t want it to become like a dough.

Step 5: Prepare the Muffins

Filling silicone muffin liners with batter

Fill the silicone muffin liners about halfway full with the muffin batter. Place a couple of blueberries on top of each muffin for that “exploding blueberry” effect, then add the crumble mixture on top.

Muffin liners filled with batter and crumble ready for the air fryer

Once the liners are filled, place them in the air fryer basket, leaving a little space between each for air to circulate.

Step 6: Air Fry the Muffins

Air fry at 320°F (160°C) for 10-11 minutes, or until the internal temperature reads around 200-205°F (93-96°C) on an instant-read thermometer. Air fryers vary quite a bit by model, so if your muffins need a few extra minutes to fully set in the center, that’s completely normal — just check them in 1-2 minute increments rather than assuming they’re done at the time listed.

Air fryer blueberry muffins baking in the air fryer basket

Once cooked through, let the muffins rest in the warm air fryer for a couple of minutes.

Air fryer blueberry muffin broken open showing moist interior

Then carefully remove them from the air fryer basket and silicone liners. Enjoy!

Tips for Best Results

Whisk the wet ingredients well so the lemon zest and vanilla distribute evenly through the batter.
Toss the blueberries in a bit of flour before folding them in — this keeps them from sinking to the bottom, especially with frozen berries.
Stir the batter just until the flour disappears — overmixing leads to dense, tough muffins.
Check for doneness with an instant-read thermometer (200-205°F) rather than relying on time alone, since air fryer models vary.
Let the muffins rest in the air fryer for a couple of minutes after cooking so they finish setting before you remove them.

Storage and Freezing

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, let the muffins cool completely, then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat in the air fryer at 320°F for 2-3 minutes.

For general guidance on how long baked goods and other foods keep safely, the USDA’s food storage charts are a helpful reference.

More Tasty Breakfast Recipes for the Air Fryer

Bookmark these easy air fryer breakfast recipes for when you need something simple that the whole family will love.

Air Fryer Breakfast Recipes:

Air Fryer Blueberry Muffins arranged on a plate

Final Thoughts

These blueberry muffins are crazy good and flavorful — such a great recipe to have in your rotation. Don’t let the number of ingredients fool you; it’s a simple recipe to pull together, and it makes some of the best blueberry muffins you’ll try.

If you try this recipe, I’d love to hear how it turned out! Please leave a comment and a star rating below — your reviews help other readers find recipes worth making and they mean the world to a small business like ours. ❤️

Want more easy recipes, air fryer tips, and money-saving ideas? Sign up for Fabulessly Frugal email updates here — you’ll never miss a new favorite!

The Best Breakfast Recipes for the Air Fryer

Air fryer blueberry muffins step by step collage

Frequently Asked Questions About Air Fryer Blueberry Muffins

Why aren’t my muffins fully cooked at 10-11 minutes?

Air fryer models vary quite a bit in actual cooking temperature, even at the same setting. If your muffins still look underdone at the 11-minute mark, keep cooking in 1-2 minute increments and check the internal temperature — you’re looking for 200-205°F in the center. A toothpick inserted in the middle should also come out clean.

Can I use frozen blueberries?

Yes. Frozen blueberries will work, though they may tint the batter a bit more blue than fresh ones. There’s no need to thaw them first — just fold them in straight from the freezer. TIP: To keep them from sinking to the bottom of the muffins, toss them in about a teaspoon of flour before folding them into the batter. The flour coating gives the berries something to cling to instead of dropping straight down as the batter cooks.

Can I make these muffins without silicone liners?

Yes, a small metal or silicone muffin tin that fits inside your air fryer basket works too. Standard paper liners should only be used inside a sturdier cup or tin, since they aren’t rigid enough to hold batter on their own.

Why did my muffins turn out dense or tough?

This usually comes down to overmixing. Stir the batter only until the flour disappears — a few lumps are fine. The more you stir, the more gluten develops, which leads to a tougher muffin.

Can I double this recipe?

Yes, though you’ll likely need to cook the muffins in two batches so there’s enough room in the basket for air to circulate evenly around each one.

Air Fryer Tips and Tricks

Air Fryer Tips & Tricks You’ll Love

Want even better air fryer results? These helpful guides will make your next recipe easier, crispier, and more reliable.