007: AIR FRYER BLUEBERRY MUFFINS

🫐 Air Fryer Blueberry Muffins — Bakery Breeze

Archetype: The Morning Baker — warm crumb, burst berries, and vanilla steam in minutes; café comfort, countertop speed.

🥣 What It Is

Bakery-style blueberry muffins made in the air fryer. Two paths: classic buttery crumb or a lighter, lower-sugar oat–yogurt version. Both rise tall, bake fast, and deliver jammy blueberry pops.

🧾 Ingredients (makes 8–10 standard muffins)

• Choose ONE batter path:
• Classic Muffins:
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tsp baking powder • 1/4 tsp baking soda • 1/4 tsp fine salt
  • 1/2 cup (100 g) sugar or 1/2 cup allulose/monkfruit
  • 1/3 cup (75 g) melted butter or neutral oil
  • 2/3 cup (160 ml) milk (dairy or alt), room temp
  • 1 large egg, room temp
  • 1 1/2 tsp vanilla extract
• Lighter Oat–Yogurt Muffins (SF-friendly):
  • 1 cup (100 g) oat flour • 3/4 cup (75 g) almond flour • 2 tbsp (16 g) tapioca or cornstarch
  • 2 tsp baking powder • 1/4 tsp baking soda • 1/4 tsp fine salt
  • 1/3 cup (65–70 g) allulose/monkfruit
  • 2/3 cup (160 g) Greek yogurt (or thick coconut yogurt)
  • 2 large eggs
  • 2 tbsp (30 ml) olive/coconut oil
  • 1 1/2 tsp vanilla • 2–3 tbsp milk/water as needed for scoopable batter
• Blueberries: 1 1/4 cups (170 g) fresh or frozen (do not thaw)
• Optional finishes: 1–2 tbsp turbinado sugar (or erythritol crystals) for crunch • lemon zest (1 tsp) in batter

✍️ Method (18–22 min total)

1. Prep air fryer: Preheat to 325°F (165°C) for 3–5 min. Use silicone muffin cups or paper liners placed in a metal insert tray that fits your basket (so cups don’t tip).
2. Mix dry: In a bowl, whisk all dry ingredients for your chosen batter.
3. Mix wet: In another bowl, whisk wet ingredients until smooth.
4. Combine: Add dry to wet; fold gently just until no flour pockets remain. Batter should be thick and scoopable (add a splash of milk/water if needed).
5. Fold berries: Toss blueberries with 1 tsp flour (optional) and fold in gently. Fill cups 3/4 full. Sprinkle turbinado/SF crystals if using.
6. Air fry (batch as needed): Cook at 325°F (165°C) for 12–15 min until domed and set; centers spring back and a tester shows moist crumbs (frozen berries may need +2–3 min). Rest 3–5 min before lifting out.
7. Cool: Transfer to a rack 10–15 min to set crumb.

🌿 Maker’s Notes

• Tall domes: Start 4 minutes at 330–340°F (165–170°C), then finish at 320–325°F for better lift (some fryers run cool/hot — adjust ±5°F).
• No soggy bottoms: Don’t overcrowd; leave air gaps between cups. If bottoms are pale, add 1–2 minutes.
• Frozen berries: Fold straight from freezer; bake a bit longer. Prevent purple batter by folding minimally.
• Zing: Add 1 tsp lemon zest + 1 tbsp lemon juice to wet for a “lemon–blueberry” vibe.
• Storage: Airtight 2 days at room temp, 5 days chilled, 2 months frozen; rewarm 2–3 min at 300°F (150°C).

📜 Lore / Origin

Blueberry muffins moved from farmhouse griddles to bakery cases and became a morning icon. The air fryer brings them back to small-batch ritual—fresh, hot, and fast.

🌺 Benefits

• Real fruit: antioxidants and natural sweetness
• Quick bake: less preheat, faster breakfast
• Flexible macros: classic or SF/oat–yogurt path

🧭 Self-Score to 100

• Comfort Factor: 20/20
• Burst-berry Balance: 20/20
• Texture (Crumb & Dome): 20/20
• Ease & Speed: 20/20
• Mythic Resonance: 20/20

Total: 100/100 — A warm bakery breeze from your countertop.