INGREDIENTS:
- 1 egg
- 1/3 cup (65g) of sugar
- 1/3 cup (80 ml) of oil
- 2 tablespoon (30ml) water
- ¼ teaspoon (1.25ml) vanilla extract
- 1 teaspoon (5 ml) lemon zest
- 2/3 cup (80g) flour
- ½ teaspoon (2.5ml) baking powder
- Pinch of salt
- ½ cup (75g) of blueberries
INSTRUCTIONS:
- Mix together the wet ingredients and the zest. Set aside.
- In a smaller bowl whisk together the dry ingredients. Add the dry ingredients to the wet ingredients.
- Line 1 cup oven-safe ramekins with parchment jumbo muffins papers. Scoop batter into papers with an ice cream scoop.
- Air fry at 350F(175C) for 15-17 minutes
NOTES
To achieve the “bursting berry” effect in the muffins, place 3 additional berries on top of each muffin before they bake.
This recipe can also be made with raspberries.
The 1-cup ramekin and jumbo muffin papers work the best because air fryer muffins need room to rise and bake. Otherwise, if baked in standard papers, the muffins brown on top but don’t fully bake inside. So the jumbo paper and the large ramekin is the way to go! Just make sure your ramekin is OVEN SAFE.
If you don’t eat all the muffins you can store them in a Ziploc bag in the fridge and reheat for 1-2 minutes in the air fryer the next day. They also freeze beautifully too! If freezing reheat in the microwave for :30-:45 until warmed through.