Sunday, 15 June 2014

Super moist Air fryer blueberry muffins

It took me about 5 batches over a few weeks before I can get these muffins to the right golden brown colour and moisture. I was trying to be healthy and cut fat and sugar but I think the muffins become more dry. So far this is as good as it gets! Oh what a sense of satisfaction!

Recipe adapted from:

Makes 10-11 silicon cup small muffins


1 1/2 cup flour (cake flour may be an option for less dense and fluffier texture)
1/2 cup sugar (less if your fillings are sweet)
1/2 tsp salt
2 tsp baking powder

1/3 cup vegetable oil
1 egg
Top up with yoghurt to 1 cup
2 tsp vanilla extract

1 cup blueberries

1) Wash and drain blueberries then coat with flour. 

2) Combine flour, sugar, salt, baking powder in one large bowl. Whisk well to ensure even spreading of salt and baking powder. 

3) In a separate cup, pour oil in. Then add egg. Add yoghurt till full cup. Then add vanilla extract. Whisk till combined. 

4) Add wet to dry ingredients. Combine with fork. Do not over mix, just till they are combined. 

5) Use a spoon or spatula to fold in the blueberries. Do not add too much else they will burst 'uglily' while baking. 

6) Put 4 or 5 muffin cups in air fryer basket and then add batter to 3/4 full. Sprinkle some brown sugar on top of each muffin. 

7) Preheat airfryer for 10 min at 180 deg C. Bake for 10 min at 180 deg C. Then stick a toothpick in. Those that are not cooked continue at 2 min for 160 deg C. Those that are cooked remove from airfryer. 

1 cup = 250ml

Sprinkled sugar on top of muffin is very nice especially because the top is crispy. 

I realise that different air fryers may have different temperature control. Using the same temperature on my brother's and my air fryer, his muffins always turn out more golden and mine dark. Thus do adjust your temperature up or down, or time as well accordingly. 

My air fryer bakes unevenly. Muffin near the front right gets dark faster. And muffins near the left inner side are not cooked fully at the end of 10min, thus need 2 more min. 

Other variations:
Cranberries and chocolate, with cake flour, is a surprisingly nice combination. 

Lychee is very fragrant and moist. If after adding the lychee and juice it's wet, just add more flour. 

Apple and cinammon can be added when you don't have enough blueberries.

Generally just go with your heart's desires!

Past tries: I tried 190deg C and a small bit was burned on top, and it's a little hard though crunchy on top. 160 and 165 for 15 min is golden brown but dry and lopsided. 

1 comment:

  1. I was trying to be healthy and cut fat and sugar but I think the muffins become more dry. So far this is as good as it gets! Oh what a sense of satisfaction.
    Steve Puu