Air Fryer Blueberry Muffins

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Air Fryer Blueberry Muffins

Beat the There’s nothing quite like the smell of freshly made blueberry muffins in your kitchen.

With a contemporary touch, you can still enjoy that lovely experience! This recipe conveniently prepares in your trusted air fryer, combining the classic flavors of luscious, juicy blueberries and soft muffin bliss.

pro tips:

  • Don’t Stir the Batter Too Much: The wet and dry materials should be thoroughly mixed. Tough muffins might result from overmixing. A few lumps in the batter are acceptable.
    Gently fold in the blueberries. Fold the blueberries lightly into the batter so as not to crush them. This keeps the batter from becoming purple while distributing the berries fairly.
  • Evenly Fill Cups: To guarantee even cooking, fill every silicone cup to the brim with the same batter. For this, an ice cream scoop can be useful.
  • Watch the Cooking Time: The temperature of an air fryer varies, so keep a constant eye on your muffins. Bake the muffins until a toothpick inserted into the center comes out clean. It ought to be clear when they’re prepared.Prevent Overcrowding: You might need to cook the muffins in batches if your air fryer is tiny. Uneven cooking might result from crowding.
    Modify Temperature and Time: You can cook the muffins for a little longer at a lower temperature if the tops are browning too rapidly.
  • Cool in the Air Fryer: Allow the muffins to cool in the air fryer for a few minutes after cooking, with the power off. This facilitates setting and eases removal.

Components

  1. 1/2 cup of flour for all purposes
  2. 1/2 cup of sugar, granulated
  3. two tsp powdered baking
  4. Half a teaspoon of salt
  5. One big egg
  6. half a cup of milk
  7. one-fourth cup vegetable oil
  8. One tsp vanilla essence
  9. A one cup of fresh blueberries
  10. One teaspoon of optional lemon zest for flavor

guidelines

  • Mix Dry Ingredients: Put the baking powder, salt, granulated sugar, and all-purpose flour in a mixing bowl. To achieve a mildly zesty taste, incorporate some lemon zest into the dry mixture and thoroughly blend.
    Mix Wet Ingredients: Using an electric mixer, thoroughly beat the egg, milk, vegetable oil, and vanilla essence in a different bowl.
  • Combine Wet and Dry Mixtures: Stir the wet mixture only until it is incorporated with the dry mixture. Take care to avoid over blending; a few bumps are OK. Tough muffins may come from overmixing.
    Fold in the fresh blueberries gently into the muffin batter after adding them. Use caution not to crush the blueberries and make sure they are properly distributed
  • Fill Muffin Cups: Evenly distribute the muffin batter into the muffin cups that have been prepared, filling each to about two-thirds of the way.
  • Air Fry: Insert the muffin-filled cups into the air fryer basket that has been warmed. The size of your air fryer will determine whether you need to air fried the muffins in batches. To promote airflow, leave some space between the muffin cups.
  • Cook: The muffins should be air-fried for 12 to 15 minutes at 320°F (160°C). A toothpick inserted into the center of a muffin should come out clean when the muffin is done. Once they’ve finished.
  • Cool and Serve: After the muffins are finished, carefully take them out of the air fryer and allow them to cool for a few minutes within the muffin cups. After that, move them to a wire rack to finish cooling. Savor these DIY Blueberry Muffins!

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