Air Fryer Banana Blueberry Muffins Recipe

Introduction

These Air Fryer Banana Blueberry Muffins are a delightful twist on a classic treat, perfect for a quick breakfast or snack. They’re moist, flavorful, and packed with fresh fruit, all made easily in your air fryer for a faster bake time.

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3 large overripe bananas
• 1 large egg
• 3/4 cup packed light brown sugar
• 1/3 cup vegetable oil
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries (unthawed if frozen)
• 14 banana chips

Instructions

1. Step 1: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and kosher salt until evenly blended.
2. Step 2: In a large bowl, mash the overripe bananas with a fork. Add the egg, light brown sugar, vegetable oil, sour cream, and vanilla extract, then whisk until well combined.
3. Step 3: Pour the dry ingredients into the wet ingredients and stir gently until just combined. Fold in the blueberries carefully to avoid breaking them.
4. Step 4: Using a 2.5-ounce scoop or a 1/3-cup measuring cup, portion the batter evenly into 14 silicone muffin liners. Place one banana chip on top of each muffin batter portion.
5. Step 5: Arrange the filled muffin liners in your air fryer basket, spacing them about 1/2 inch apart. Cook at 350°F for 7 minutes. Tent the muffins with foil to prevent overbrowning, then continue cooking for another 5 to 7 minutes, until the muffins are puffed and a tester inserted in the center comes out clean.
6. Step 6: Transfer the muffins to a wire rack and allow them to cool before serving.

Tips & Variations

• Use ripe bananas for the best natural sweetness and moist texture.
• Try swapping blueberries with raspberries or chopped strawberries for a different berry flavor.
• For extra crunch, sprinkle chopped nuts like walnuts on top before air frying.
• If using frozen blueberries, add them unthawed to prevent the batter from becoming too watery.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in the air fryer or microwave for a few seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular muffin tins instead of silicone liners?

Yes, but be sure to grease the tins well to prevent sticking. Silicone liners are convenient for easy removal and cleanup.

Do I have to preheat the air fryer?

Preheating your air fryer for a few minutes at the cooking temperature helps the muffins bake evenly and rise properly, so it’s recommended if your model allows it.

Air Fryer Banana Blueberry Muffins Recipe

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★★★★★

5 from 113 reviews

Delight in these moist and flavorful Air Fryer Banana Blueberry Muffins, combining the natural sweetness of ripe bananas and fresh blueberries for a perfectly balanced treat. Made with a blend of all-purpose and whole wheat flours, these muffins offer a wholesome texture and are quick to prepare using an air fryer for a golden, tender crumb every time.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 12-14 minutes
• Total Time: 27-29 minutes
• Yield: 14 muffins 1x
• Category: Breakfast
• Method: Air Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt

Wet Ingredients

• 3 large overripe bananas
• 1 large egg
• 3/4 cup packed light brown sugar
• 1/3 cup vegetable oil
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract

Other Ingredients

• 1 cup fresh or frozen blueberries (unthawed if frozen)
• 14 banana chips (for topping)

Instructions

1. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and kosher salt until fully combined and evenly distributed.
2. Mix wet ingredients: In a large bowl, mash the overripe bananas thoroughly with a fork. Then add the egg, packed light brown sugar, vegetable oil, sour cream, and pure vanilla extract. Whisk all these ingredients together until the mixture is smooth and homogenous.
3. Combine wet and dry: Gradually add the dry ingredients to the wet banana mixture. Gently stir together until just combined, being careful not to overmix to maintain a tender muffin texture. Next, fold in the blueberries carefully to distribute them without breaking them.
4. Portion batter: Using a 2.5-ounce scoop or a 1/3-cup measuring cup, scoop the batter into 14 silicone muffin liners placed on an air fryer basket, spacing them about half an inch apart. Place one banana chip on top of each muffin for a crunchy garnish.
5. Air fry the muffins: Cook the muffins in batches in the air fryer at 350°F for 7 minutes. Then tent the muffin tops with foil to prevent overbrowning, continuing to cook for an additional 5 to 7 minutes, or until the muffins are puffed and a tester inserted in the center comes out clean.
6. Cool: Transfer the cooked muffins onto a wire rack to cool completely before serving. This helps to set the crumb and makes handling easier.

Notes

• Ensure bananas are overripe for maximum sweetness and moisture.
• Do not thaw frozen blueberries before adding to batter to prevent color bleeding.
• Tenting with foil during cooking helps avoid excessive browning on top.
• Silicone liners are preferred for air frying to prevent sticking and allow even cooking.
• These muffins can be stored in an airtight container at room temperature for up to 3 days.
• Reheat muffins briefly in the air fryer or microwave for a warm treat.

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