Name: Air Fryer Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Caribbean
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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As Seen On

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.

Author: Sarah Leadon

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Serves

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

Instructions

Coat 8 regular muffin cups or silicone baking cups with non-stick cooking spray and set them aside.

Whisk the ground flaxseeds with the water in a small bowl. Let rest for at least 5 minutes until the mixture thickens.

Preheat your air fryer to 325 °F.

Whisk the almond flour, coconut flour, sugar-free sweetener, baking powder, nutmeg, and sea salt in a large bowl.

Whisk the coconut oil, almond milk, and flaxseed mixture in a separate bowl.

Add the coconut oil mixture to the almond flour mixture and stir with a rubber spatula until combined.

Fold in 1 1/2 cups of blueberries.

Scoop the blueberry muffin batter into the prepared muffin liners.

Top the blueberry muffins with the remaining 1/2 cup of blueberries.

Add four blueberry muffins to the air fryer basket and bake them for 10-12 minutes until a toothpick inserted into a blueberry muffin comes out clean.

Place the blueberry muffins onto a cooling rack.

Cook the remaining blueberry muffins, then place them onto a cooling rack to cool.

Serve the blueberry muffins warm if desired.

Air Fryer Blueberry Muffins