Air-Fryer Mini Blueberry Muffins (Gluten-Free)

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Last Updated on February 26, 2020

These Air-Fryer Mini Blueberry Muffins only take 10 minutes to bake. They’re gluten-free and so delicious for a healthy breakfast or snack!

What is an Air-Fryer?

I got an air-fryer! But, what is it? It’s not a deep fryer like it sounds like it might be. An air-fryer is a mini convection oven that helps foods cook faster and crisper. This means that you can make all kinds of foods that you would normally make in the oven or use a lot of oil to get crisp.

I’ve been telling everyone about how much I love my air-fryer. It’s been a topic of serious conversation with my gym buddies, neighbors, and anyone else who will listen.

I get a lot of questions about what kinds of foods you can make in an air-fryer. My answer is that you can cook anything in an air-fryer that you would normally make in the oven, but the benefit is that the food will cook much faster and with less oil.

Oven Versus Air-Fryer 

I’ve had my air-fryer for a few months now. I’ve actually already upgraded it from a basic model to a nicer one that has a stainless steel basket instead of non-stick (this is the air-fryer I have now). I love it for so many reasons.

1. There’s no pre-heating necessary with an air-fryer so it saves time.
2. The food cooks faster so it’s more efficient.
3. The air-fryer doesn’t heat up the kitchen the way an oven does.

These are all the reasons why I decided to make muffins in the air-fryer instead of the oven. It only took me about 10 minutes to make the batter and 10 minutes to cook the muffins, which means I was eating a hot, fluffy, delicious blueberry muffin 20 minutes after I decided to make them. How cool is that?!

Ingredients 

The ingredients for making air-fryer blueberry muffins are the same as you would use for regular baked muffins. You could cut my recipe in half if you want to make just one batch. I made two batches of muffins which amounted to 14 mini muffins total (I used the silicone mold from this air-fryer accessories set).

Here’s what I used to make these gluten-free air-fryer blueberry muffins (some affiliate links included):

• Philips Air-Fryer
• organic frozen blueberries
• cassava flour (you can use your favorite gluten-free flour)
• coconut sugar
• unsweetened organic applesauce
• grass-fed organic ghee (use coconut oil for dairy allergies or to make the recipe vegan)
• organic vanilla extract
• organic egg (use a flax egg for egg sensitivities or to make this recipe vegan)

I did have to buy a special pan that would fit in my air-fryer, but I’m hopeful that I’ll be using it a lot. I bought a silicone pan like this one. It should fit in most air-fryer models.

Recipe Steps

Making these muffins is a snap.

1. I combined the dry ingredients including the frozen blueberries in a big bowl and gave them a stir.
2. I combined the wet ingredients in a small bowl and poured them into the dry ingredients.
3. I stirred the batter and used a tablespoon to divide half the mixture into my lightly-greased pan.
4. The batter got baked at 350 degrees for 10 minutes.
5. Then, I easily removed the baked muffins to a cooling rack and re-filled the muffin pan with the rest of the batter to bake the rest of them.

I couldn’t believe how fast the baking process happened in my air-fryer.

Questions and Answers 

Can I use paper muffin tins for my muffins?

You can use any tin or mold in your air-fryer that is oven-safe.

Can I bake these in an oven? 

Yes! I would recommend 350 degrees for 15-20 minutes or until they are golden brown on top.

Can I make this recipe vegan?

Yes, just use coconut oil instead of ghee and a flax egg for the egg.

Here’s the printable recipe:

Air-Fryer Mini Blueberry Muffins (Gluten-Free)

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★★★★★ 5 from 3 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 14 1x
• Category: Dessert
• Method: Air-fryer
• Cuisine: grain-free, paleo, gluten-free, vegan, dairy-free

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Description

These Air-Fryer Mini Blueberry Muffins only take 10 minutes to bake. They’re gluten-free and so delicious for a healthy breakfast or snack!

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Ingredients

• 1 cup frozen blueberries
• 1 cup cassava flour, or your favorite gluten-free flour
• 1/3 cup coconut sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ¼ cup unsweetened applesauce
• 1 egg (use a flax egg to make this recipe vegan)
• ¼ cup ghee, melted (use coconut oil to make this recipe vegan)
• 1 teaspoon vanilla extract
• ¼ cup unsweetened almond milk

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Instructions

1. Spray a silicone muffin pan with non-stick cooking oil and set aside.
2. Combine the frozen blueberries, cassava flour, coconut sugar, salt, and baking powder in a large mixing bowl. Stir to combine.
3. Next, combine the applesauce, egg, ghee, vanilla extract, and unsweetened almond milk in a small mixing bowl and stir to combine.
4. Pour the wet mixture into the dry mixture and stir to combine.
5. Use a tablespoon to fill the muffin wells ¾ of the way full.
6. Place the muffin pan on the tray of your air-fryer. Set the temperature to 360 degrees for 10 minutes.
7. When the cooking time is up, remove the muffin tin and transfer the muffins to a cooling rack.
8. Next, use your spoon to divide the rest of the batter into the muffin pan and repeat the baking process.
9. Serve warm, and refrigerate or freeze any leftover muffins.

Notes

Oven directions: bake the muffins at 350 degrees for 15-20 minutes, or until the tops are golden-brown.

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