- Nonstick cooking spray
- 1 cup frozen blueberries
- 1 cup all-purpose baking flour or gluten-free baking flour (I like Bob’s 1-to-1 Gluten-Free Baking Flour)
- 1/3 cup coconut sugar or regular sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup unsweetened applesauce
- 1 large egg, lightly beaten
- 1/4 cup melted butter, ghee, or coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup milk or unsweetened almond milk
- Spray a silicone mini muffin pan with nonstick cooking oil and set aside.
- Combine the frozen blueberries, flour, sugar, salt, and baking powder in a large mixing bowl. Stir to combine.
- Next, combine the applesauce, egg, butter, vanilla extract, and milk in a small mixing bowl and stir to combine.
- Pour the wet mixture into the dry mixture and stir to combine.
- Use a tablespoon to fill the muffin wells ¾ of the way full.
- Place the muffin pan on the tray of your air-fryer. Set the temperature to 360 degrees for 10 minutes.
- When the cooking time is up, remove the muffin tin and transfer the muffins to a cooling rack.
- Next, use your spoon to divide the rest of the batter into the muffin pan and repeat the baking process.
- Serve warm or at room temperature.
- You’ll need a muffin mold for this recipe that will fit inside of your air fryer basket. This silicone egg cup mold is perfect and should fit inside most air fryer models.
- You can cut my recipe in half if you want to make just one batch.
- Store any leftover muffins in a ziptop bag or a container with lid in the refrigerator for up to 4 days.
- Some air fryer models needs to be preheated. Please refer to the owner’s manual of your particular model to see if you need to preheat it before using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Air-fryer
- Cuisine: Healthy
- Diet: Vegetarian
Keywords: air-fryer blueberry muffins, gluten-free muffins, air-fryer healthy recipe