Start by making the streusel topping, mix in a small bowl the flour, melted butter, sugar, and salt. Mix well.
Set the topping aside.
Cream the sugar and eggs together, until the mixture is light and fluffy. I use my Kitchen Aid MIxer.
Mix in the oil, vanilla, vinegar, baking soda, and salt.
Mix in sour cream and flour.
Then remove the mixing bowl from the mixer, and fold in the blueberries, with a spoon.
Fill the muffin tins with about 1/4 cup of batter. Generously sprinkle the topping over the muffins.
Set the muffin tin or silicone muffin molds into the air fryer basket and set the time for 10 minutes at 320 degrees F.
After 10 minutes check the muffins and make sure that they are cooked fully. By using a toothpick and sticking it in the middle of the muffin. If it comes out clean, they are fully cooked if the toothpick comes out with batter, add another 2 minutes, then check again. Repeat until they are fully cooked.
Remove the cooked muffins from the Air Fryer, let cool.
These muffins will keep 3 to 4 days in the refrigerator or freeze for about a month.
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