- Prepare the Batter:
- In a large bowl, whisk together the whole wheat flour, almond flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the egg, Greek yogurt, applesauce, honey, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Prepare the Air Fryer:
- Preheat your air fryer to 320°F (160°C).
- Fill the Muffin Molds:
- Line the air fryer basket with parchment paper or use silicone muffin cups.
- Spoon the muffin batter evenly into the muffin cups or molds, filling each about ¾ full.
- Air Fry the Muffins:
- Air fry the muffins at 320°F (160°C) for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- If you’re making mini muffins, reduce the cooking time to 7-9 minutes.
- Cool and Serve:
- Allow the muffins to cool in the molds for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy:
- Enjoy these healthy muffins as a quick breakfast or a nutritious snack. They’re also great with a cup of tea or coffee!
Cooking Tips:
- For a sweeter muffin, you can increase the sugar slightly or add a sprinkle of coarse sugar on top before air frying.
- For added texture, mix in a handful of chopped nuts or seeds.
- Make them ahead of time and store them in an airtight container for up to a week, or freeze for longer storage.
Pairing Suggestions:
These Blueberry Muffins are perfect on their own, but you can also enjoy them with a side of fresh fruit or a dollop of Greek yogurt for a more filling snack or breakfast.
Enjoy these light and tasty Air Fryer Blueberry Muffins, and let me know if you have any other recipes or modifications in mind!
Does this recipe meet your expectations? If you have any changes or additional ingredients you’d like to include, just let me know!