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Air-fryer muffins with peanut butter and blueberries

Name: Air-fryer muffins with peanut butter and blueberries
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: Makes 8
Ingredients: 170g porridge oats; ½ tsp baking powder; ¼ tsp bicarbonate of soda; 60ml sunflower oil or melted and cooled coconut oil; 75g greek yogurt; 1 banana, mashed; 1 medium egg; ½ tsp vanilla bean paste or extract; 75g golden caster sugar; 100g peanut butter, crunchy or smooth; 150g blueberries, defrosted if frozen; For the crumble topping; 20g porridge oats; 10ml sunflower oil; 10g golden caster sugar; Specialist kit; 8 silicone muffin cases (or paper cases supported by a silicone tray)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 7 Jan 25
Updated: 13 Jan 25

Air-fryer muffins with peanut butter and blueberries

When it comes to your air fryer, don’t neglect the sweet options like these fluffy peanut butter and blueberry muffins. Bake on a Friday night for a lazy Saturday brunch.

Did you know, you can also make delicious doughnuts in an air fryer?

Easy
January 2025

Test kitchen approved

Makes 8
Prep time 15 min. Cook time 18 min

When it comes to your air fryer, don’t neglect the sweet options like these fluffy peanut butter and blueberry muffins. Bake on a Friday night for a lazy Saturday brunch.

Did you know, you can also make delicious doughnuts in an air fryer?

Nutrition: Per muffin

Calories: 321kcals
Fat: 18g (3.5g saturated)
Protein: 7.5g
Carbohydrates: 30g (13g sugars)
Fibre: 3.6g
Salt: 0.2g

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Before you start

Make ahead Make the muffins, then freeze. Take however many you need out of the freezer the night before and leave to defrost at room temperature overnight. In the morning, return them to the air fryer for 1-2 minutes to warm through and bring back to life.

Scale it up You can double the mixture to make more muffins, but unless your air fryer’s huge, you’ll probably have to cook them in batches.

Be a better cook Some air fryers blow hot air directly down on the food inside, which can stop cakes and bakes rising. The crumble topping added to these breakfast muffins prevents a skin forming on the tops from the heated air, which means they rise well.

No air fryer? You can cook these muffins in a regular oven at 200°C/180°C fan/gas 6 for 20-25 minutes.

Before you start

Scale it up You can double the mixture to make more muffins, but unless your air fryer’s huge, you’ll probably have to cook them in batches.

No air fryer? You can cook these muffins in a regular oven at 200°C/180°C fan/gas 6 for 20-25 minutes.

Ingredients

170g porridge oats
½ tsp baking powder
¼ tsp bicarbonate of soda
60ml sunflower oil or melted and cooled coconut oil
75g greek yogurt
1 banana, mashed
1 medium egg
½ tsp vanilla bean paste or extract
75g golden caster sugar
100g peanut butter, crunchy or smooth
150g blueberries, defrosted if frozen

For the crumble topping

20g porridge oats
10ml sunflower oil
10g golden caster sugar

Specialist kit

8 silicone muffin cases (or paper cases supported by a silicone tray)

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Method

Heat the air fryer to 180°C. Put the 170g oats in a food processor and whizz to the texture of coarse flour. Add the baking powder, bicarbonate of soda and a pinch of salt, then whizz briefly to combine.
Whisk together the oil, yogurt, banana, egg, vanilla and sugar in a bowl or jug. Add this to the food processor and whizz to combine. Stir in the peanut butter and blueberries. Use an ice cream scoop or two spoons to divide the batter among the muffin cups – they should be three quarters full.
Stir together the crumble topping ingredients in a small bowl and use to top the muffins.

Cook in the air fryer for 4 minutes, then lower the temperature to 160°C without opening the basket and bake for 14 minutes more or until a skewer pushed into the centre comes out with just a few damp crumbs. Leave to cool on a wire rack.