Air-Fryer Peanut Butter & Blueberry Muffins
Why You’ll Love This Air Fryer Peanut Butter and Blueberry Treats
- Easy, quick treats with peanut butter and juicy blueberries.
- Made in the air fryer in minutes.
- Simple ingredients.
- A fun snack for kids and adults.
Key Ingredients
- 165g self raising flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- Pinch of salt
- 60 ml sunflower oil
- 75 g natural yoghurt / Greek yoghurt
- ½ – 1 medium ripe banana, mashed
- 1 medium egg
- ½ tsp vanilla extract or vanilla bean paste
- 75 g light brown sugar
- 100 g peanut butter (crunchy or smooth)
- 150 g blueberries (defrosted, if frozen)
- 20g Oats
- 10 g golden caster sugar
How to Make Air-Fryer Peanut Butter & Blueberry Muffins
- Preheat your air fryer to 180 °C.
- Make this mixture using 2 bowls, your wet mixture and your dry mixture.
- In one bowl, combine the self-raising flour with baking powder, bicarbonate of soda and salt.
- In a separate bowl, whisk together the oil, yogurt, mashed banana, egg, peanut butter, vanilla, and sugar.
- Stir in the blueberries. Use the orange scoop to fill the silicone cupcake cases around ¾ full. Sprinkle each with oats and sugar.
- Air-fry for 14-16 minutes at 180 °C or until a skewer inserted comes out with just a few moist crumbs.
- Allow the muffins to cool on a wire rack before serving. Drizzle with some smooth peanut butter and dust with icing sugar.
- Freezable: These muffins freeze well. To reheat, defrost at room temperature overnight, then warm in the air fryer for 1–2 minutes to refresh .
- Oven Option: If you don’t have an air fryer, bake in a conventional oven at 180 °C fan/gas mark 6 for 20–22 minutes.
Success Tips
- Use natural or creamy peanut butter that is easy to stir.
- Pat fresh blueberries dry before using.
- Watch them closely; small treats brown quickly.
- Let them cool before removing from the basket.
Storage, Make-Ahead and Freezing
Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 2 months.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Do not thaw them first.
Can I use another nut butter?
Yes. Almond or sunflower seed butter works.
How do I keep them from sticking?
Line the basket with parchment made for air fryers.
Have you made this recipe? Leave a comment and a star rating below. It helps other cooks, and I read every one.
Air-Fryer Peanut Butter & Blueberry Muffins
Servingsservings
Prep timeminutes
Cooking time
18
minutesCalorieskcal
Total time
18
minutesIngredients
165g self raising flour
½ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
60 ml sunflower oil
75 g natural yoghurt / Greek yoghurt
½ – 1 medium ripe banana, mashed
1 medium egg
½ tsp vanilla extract or vanilla bean paste
75 g light brown sugar
100 g peanut butter (crunchy or smooth)
150 g blueberries (defrosted, if frozen)
20g Oats
10 g golden caster sugar
Directions
- Preheat your air fryer to 180 °C.
- Make this mixture using 2 bowls, your wet mixture and your dry mixture.
- In one bowl, combine the self-raising flour with baking powder, bicarbonate of soda and salt.
- In a separate bowl, whisk together the oil, yogurt, mashed banana, egg, peanut butter, vanilla, and sugar.
- Stir in the blueberries. Use the orange scoop to fill the silicone cupcake cases around ¾ full. Sprinkle each with oats and sugar.
- Air-fry for 14-16 minutes at 180 °C or until a skewer inserted comes out with just a few moist crumbs.
- Allow the muffins to cool on a wire rack before serving. Drizzle with some smooth peanut butter and dust with icing sugar.
- Freezable: These muffins freeze well. To reheat, defrost at room temperature overnight, then warm in the air fryer for 1–2 minutes to refresh .
- Oven Option: If you don’t have an air fryer, bake in a conventional oven at 180 °C fan/gas mark 6 for 20–22 minutes.
