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Air Fryer Sourdough Blueberry Muffins

Air Fryer Sourdough Blueberry Muffins

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 12 minutes
0 minutes
Total Time: 32 minutes
Servings: 12 Servings


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!


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)


  • 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. 
  • 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. 
  • Gently fold the blueberries into the muffin batter—divide the batter between the muffin cups in the prepared pan.
  • 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. 
  • 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. 
  • Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling. 
  • Plate, serve, and enjoy!


  • Air Fryer
  • Muffin Tin


  • 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.


Serving: 1gCalories: 253kcalCarbohydrates: 39gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 280mgPotassium: 56mgFiber: 1gSugar: 23gVitamin A: 315IUVitamin C: 1mgCalcium: 80mgIron: 1mg