Air-Fryer Whole-Wheat Blueberry-Almond Muffins
By Nicole KonstantinakosPublished on April 20, 2022
Time
45 minutes
Yield
Makes 4 muffins
Ingredients
3 tablespoons sugar ¾ teaspoon baking powder ⅛ teaspoon baking soda ¼ teaspoon table salt ¼ teaspoon ground cinnamon 1⁄3 cup plain yogurt 1 large egg 2 tablespoons canola oil ½ teaspoon vanilla extract ⅓ cup (1 3⁄4 ounces/50 grams) whole-wheat flour ¼ cup (1 1⁄4 ounces/35 grams) all-purpose flour ¼ cup finely chopped almonds, divided⅓ cup fresh or frozen blueberries
Instructions
- Spray 4 aluminum foil or silicone muffin-tin liners with canola oil spray. Whisk sugar, baking powder, baking soda, salt, and cinnamon together in medium bowl. Whisk in yogurt, egg, oil, and vanilla until smooth. Using rubber spatula, stir whole-wheat flour, all-purpose flour, and 2 tablespoons almonds into yogurt mixture until just combined (do not overmix). Fold in blueberries gently until incorporated.
- Divide batter evenly among prepared muffin-tin liners (liners will be filled to rim) and sprinkle with remaining almonds. Place muffin-tin liners in air-fryer basket. Place basket into air fryer; set temperature to 350 degrees; and bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 12 to 14 minutes.
- Transfer muffins to wire rack and let cool for at least 10 minutes before serving.
Time
45 minutesYield
Makes 4 muffinsIngredients
3 tablespoons sugar
¾ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon table salt
¼ teaspoon ground cinnamon
1⁄3 cup plain yogurt
1 large egg
2 tablespoons canola oil
½ teaspoon vanilla extract
⅓ cup (1 3⁄4 ounces/50 grams) whole-wheat flour
¼ cup (1 1⁄4 ounces/35 grams) all-purpose flour
¼ cup finely chopped almonds, divided
⅓ cup fresh or frozen blueberries
Ingredients
3 tablespoons sugar
¾ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon table salt
¼ teaspoon ground cinnamon
1⁄3 cup plain yogurt
1 large egg
2 tablespoons canola oil
½ teaspoon vanilla extract
⅓ cup (1 3⁄4 ounces/50 grams) whole-wheat flour
¼ cup (1 1⁄4 ounces/35 grams) all-purpose flour
¼ cup finely chopped almonds, divided
⅓ cup fresh or frozen blueberries
Ingredients
3 tablespoons sugar
¾ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon table salt
¼ teaspoon ground cinnamon
1⁄3 cup plain yogurt
1 large egg
2 tablespoons canola oil
½ teaspoon vanilla extract
⅓ cup (1 3⁄4 ounces/50 grams) whole-wheat flour
¼ cup (1 1⁄4 ounces/35 grams) all-purpose flour
¼ cup finely chopped almonds, divided
⅓ cup fresh or frozen blueberries
Why This Recipe Works
The problem is, most whole-wheat muffins are dense and heavy. Could we create an air-fried version that was tender and delicious? First, we addressed the cardboard-like flavor of many whole-wheat muffins. We replaced part of the whole-wheat flour with finely chopped almonds and loved how their rich nuttiness complemented the wheat's own earthy, toasty flavor. But the muffins were still squat and dense. We tried combining two leaveners— baking soda and baking powder—and were surprised to find the muffins became too tender, lacking the structure to even come out of the muffin tins. Incorporating just a little all- purpose flour into the mix brought structural integrity and tenderness to our muffins.
Instructions
- Spray 4 aluminum foil or silicone muffin-tin liners with canola oil spray. Whisk sugar, baking powder, baking soda, salt, and cinnamon together in medium bowl. Whisk in yogurt, egg, oil, and vanilla until smooth. Using rubber spatula, stir whole-wheat flour, all-purpose flour, and 2 tablespoons almonds into yogurt mixture until just combined (do not overmix). Fold in blueberries gently until incorporated.
- Divide batter evenly among prepared muffin-tin liners (liners will be filled to rim) and sprinkle with remaining almonds. Place muffin-tin liners in air-fryer basket. Place basket into air fryer; set temperature to 350 degrees; and bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 12 to 14 minutes.
- Transfer muffins to wire rack and let cool for at least 10 minutes before serving.
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