These Air Fryer Blueberry Lemon Muffins are a bright, flavorful treat, perfectly soft and fluffy in every bite. Bursting with fresh blueberries and zesty lemon, they’re quick to make and ideal for small-batch breakfasts or snacks.
Bright, zesty, and bursting with juicy blueberries, these Air Fryer Blueberry Lemon Muffins are the ultimate small-batch treat.
Perfectly soft on the inside with a lightly golden top, they come together in minutes, no oven needed.
Whether it’s a quick breakfast, an afternoon snack, or a last-minute brunch idea, these muffins bring sunshine and flavor to every bite.
Why You Will Love This Recipe!
- Quick & Easy: Ready in minutes—no complicated steps.
- Bursting with Flavor: Juicy blueberries and bright lemon zing in every bite.
- Perfectly Soft & Fluffy: Light texture that melts in your mouth.
- Small-Batch Friendly: Makes just enough—no leftover guilt.
- Versatile Snack or Breakfast: Great for brunch, coffee breaks, or anytime cravings.
If you are looking for even more Air Fryer Muffin Recipes, some of my favorites are AIR FRYER BLUEBERRY MUFFIN MUG CAKE, AIR FRYER CINNAMON SUGAR DONUT MUFFINS, and AIR FRYER, CRANBERRY ORANGE MUFFINS.
Ingredients Needed
- All-Purpose Flour: soft, light base creating tender, fluffy muffins
- Granulated Sugar: sweetens batter, balances tart lemon and blueberries
- Milk: adds creaminess and moisture to every fluffy bite
- Egg: binds ingredients and gives structure for perfect muffins
- Fresh Blueberries: juicy bursts of fruity sweetness in each bite
- Lemon Zest: bright, fragrant citrus flavor that lifts the muffins
- Lemon Juice: tangy, refreshing kick enhancing blueberry flavor naturally
- Vanilla Extract: sweet, aromatic note for depth and warmth
- Baking Powder: helps muffins rise light and airy perfectly
- Salt: enhances flavors and balances sweetness in the batter
- Butter: rich, tenderizing fat for moist, flavorful muffins
How To Make Air Fryer Blueberry Lemon Muffins
Step One: Preheat your air fryer temperature to 320 degrees F (160°C) for 3-5 minutes. Lightly grease 3-4 silicone muffin cups or small ramekins.
Step Two: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In another bowl, combine the milk, egg, melted butter, lemon zest, lemon juice, and vanilla extract. Whisk until smooth. Pour the wet mixture into the dry ingredients. Gently stir until just combined—don’t overmix.
Step Three: Fold in the fresh blueberries carefully to avoid crushing them. Divide the batter evenly among the prepared muffin cups, filling about 2/3 full.
Step Four: Place the muffin cups in the air fryer basket. Cook at 320°F (160°C) for 10-12 minutes. Check doneness with a toothpick—it should come out clean. Let muffins cool for 5 minutes before removing from cups.
Air Fryer Blueberry Lemon Muffins Recipe Tips
- Choose the right blueberries: Fresh or frozen works, but fresh hold shape better and prevent extra moisture.
- Don’t overmix the batter: Stir until just combined to keep muffins light and fluffy.
- Preheat the air fryer: Ensures even cooking and prevents undercooked centers.
- Check cook time: Air fryer temperatures vary—start checking 1–2 minutes early to avoid overbaking.
- Add a topping (optional): Sprinkle sugar or a light crumb topping before air frying for extra texture.
- Use silicone cups: Prevents sticking and makes it easy to remove muffins.
Storing Instructions
- Room Temperature: Store cooled muffins in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Warm briefly before serving.
- Freezing: Wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave 20–30 seconds.
Air Fryer Blueberry Lemon Muffins Recipe Faqs
Can I use frozen blueberries? Yes, but do not thaw. Fold frozen blueberries gently into batter to avoid extra moisture.
How do I prevent blueberries from sinking? Toss blueberries lightly in a teaspoon of flour before folding into batter.
Can I make these gluten-free? Substitute all-purpose flour with a 1:1 gluten-free flour blend. Texture may vary slightly.
How do I store leftovers? Store in an airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze for up to 2 months.
Can I double the recipe? Yes, just make sure not to overcrowd the air fryer basket or muffin tin. Adjust cooking time by a few minutes if needed.
Other Cooking Instructions
Preheat the oven to 350°F (175°C) and prepare muffin cups by greasing or lining them. Mix dry and wet ingredients separately, fold in blueberries, fill the cups about two-thirds full, bake for 18–22 minutes, and let cool before serving.
More Easy Air Fryer Recipes
AIR FRYER, EASY HOMEMADE APPLE MUFFINS FOR TWO
AIR FRYER, CRANBERRY ORANGE MUFFINS
EASY AIR FRYER CINNAMON SUGAR DONUT MUFFINS
AIR FRYER, EASY HOMEMADE APPLE MUFFINS FOR TWO
AIR FRYER, DOUBLE CHOCOLATE CHIP MUFFINS
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Air Fryer Blueberry Lemon Muffins
Description
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 large egg
- 1/2 cup fresh blueberries
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter
Instructions
- Preheat your air fryer to 320°F (160°C) for 3–5 minutes.
- Lightly grease 3–4 silicone muffin cups or small ramekins.
- In a medium bowl, whisk together the 1 cup all-purpose flour, 1/2 cup granulated sugar 1 teaspoon baking powder, and 1/2 teaspoon salt until well combined.
- In another bowl, combine the 1/4 cup milk, 1 large egg, melted 1/4 cup melted butter, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Whisk until smooth.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined—don’t overmix.
- Fold in the 1/2 cup fresh blueberries carefully to avoid crushing them.
- Divide the batter evenly among the prepared muffin cups, filling about 2/3 full.
- Place the muffin cups in the air fryer basket. Cook at 320°F (160°C) for 10–12 minutes. Check doneness with a toothpick—it should come out clean.
- Let muffins cool for 5 minutes before removing from cups.
Equipment
- Muffin Tins
Nutrition
Share this recipe
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Irina
Made this for the second time for my boyfriend and I. We love it! So crispy on the outside and soft on the inside
Brooke T.
Made this tonight with my Crux AF. DD loved it, a bit too moist and the big muffin is a little undercooked. I would add a minute or 2 and try it with buttermilk next time. It’s a good start!