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Blueberry muffins are so versatile that they can be eaten as a dessert, breakfast, brunch, or snack. Plus, since these air fryer blueberry muffins are sugar and grain-free, they are incredibly healthy. They are made with almond flour, flaxseeds, coconut flour, swerve, almond milk, baking powder, and nutmeg, making them vegan and keto-friendly. What's more, blueberries are a nutritional powerhouse. They are good manganese and vitamin C sources for your bones and immune system. Best of all, these air fryer blueberry muffins are pretty delicious - I bet you can't have just one of them!
Can you air Fry blueberry muffins?
Yes, you can air fry blueberry muffins. It's the same thing as baking them in the oven. The only difference is that Air Fryer blueberry muffins cook a little faster.
What temperature do you cook blueberry muffins on?
Usually, blueberry muffins are baked at 350 °F. However, since this is an air fryer blueberry muffin recipe, they are cooked at 325 °F.
How do you stop blueberries from sinking in muffins?
Mix them with 1-2 tablespoons of flour to stop the blueberries from sinking. Remember to remove 1-2 tablespoons of flour from the specific amount called for in the blueberry muffin recipe to prevent the muffins from becoming dry.
Why are my blueberry muffins soggy?
Your blueberry muffins may be soggy because they were allowed to sit in the muffin pan for too long. When the blueberry muffins come out of the oven, they will boil. As the blueberry muffins cool down, steam needs to escape. If you leave the blueberry muffins in the muffin pan too long, the moisture cannot escape, which results in a soggy muffin. Therefore, you should let the blueberry muffins cool in the pan for just 5 minutes before placing the blueberry muffins on a cooling rack to cool completely.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Serves
8
Ingredients
- Non-Stick Baking Spray
- 1 tablespoon Ground Flax Seeds
- 3 tablespoons Water
- 1 cup Almond Flour
- 1/3 cup Coconut Flour
- 1/2 cup Granular Sugar-Free Sweetener (I used Swerve)
- 1 tablespoon Baking Powder
- 1/8 teaspoon Nutmeg
- 1/4 teaspoon Sea Salt
- 1/3 cup melted Coconut Oil
- 3/4 cup Almond Milk
- 2 cups Fresh or Frozen Blueberries

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