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Air Fryer Sourdough Blueberry Muffins

Air Fryer Sourdough Blueberry Muffins

Air Fryer Sourdough Blueberry Muffins are a great and delicious way to start any morning! Mae with streusel toppings, these will soon become one of your air fryer favorites!

Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Air Fryer Sourdough Blueberry Muffins, Easy Muffin recipes air fryer
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12 Servings
Calories 253 kcal

Ingredients

Sourdough Blueberry Muffins:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup sourdough starter
  • 2 large eggs
  • 1/4 cup salted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 cup fresh blueberries, rinsed and dried

Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup salted butter
  • 1 tablespoon heavy whipping cream (or milk)

Instructions

  1. Line your muffin pan with cupcake liners or spray with non-stick cooking spray.  In a large mixing bowl, beat or whisk together sourdough starter, eggs, the melted butter, sugar, vanilla extract, and milk. 

  2. Take 1 tablespoon out of the ½ cup of flour and mix it with the blueberries. Sift together flour, salt, and baking powder in a small bowl and set aside. Mix dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix. 

  3. Gently fold the blueberries into the muffin batter—divide the batter between the muffin cups in the prepared pan.

  4. Mix flour, baking powder, sugar, and brown sugar.  Use a pastry blender or a fork to cut the butter into the flour mixture to form small crumbs.  Add heavy cream and stir to combine into larger clumps. 

  5. Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.  Bake for 10 to 12 minutes at 325°F, bake until a toothpick inserted in the center of the muffins comes out; clean until the tops are golden brown. 

  6. Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling. 

  7. Plate, serve, and enjoy!

Recipe Notes

  • Over-stirring the batter will make the muffins too tough. 
  • The sourdough starter serves as a flavoring in these muffins. It doesn’t create leavening qualities. 
  • Substitute unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Put frozen blueberries directly from the freezer into your batter (toss with a tablespoon of flour first). 
  • You can easily substitute some additional flour and milk for the sourdough starter if you want to make regular muffins. Use 2 cups of flour and ½ cup milk rather than the measurements in the recipe - and omit the sourdough starter. Mixing the blueberries with a bit of flour helps them stay suspended throughout the muffin batter rather than sinking to the bottom.
  • If the streusel on top of the muffins is getting too dark and the muffin batter isn’t cooked through yet, place a piece of aluminum foil over the tops of the muffins while they finish cooking.
Nutrition Facts
Air Fryer Sourdough Blueberry Muffins
Amount Per Serving (1 g)
Calories 253 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 53mg18%
Sodium 280mg12%
Potassium 56mg2%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 315IU6%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.