Air Fryer Almond Blueberry Muffins

Ingredients

1/2 cup / 125 ml

Egg Creations Whole Eggs Original, well shaken

1/3 cup / 75 ml

plain yogurt

1/4 cup / 60 ml

melted unsalted butter

2 tsp / 10 ml

finely grated lemon or orange zest

1 tbsp / 15 ml

fresh lemon or orange juice

3 cup / 750 ml

fine almond flour

1/3 cup / 75 ml

each granulated sugar and cornstarch

1 tbsp / 15 ml

baking powder

1/2 tsp / 2 ml

baking soda

1/4 tsp / 15 ml

salt

2/3 cup / 150 ml

fresh or frozen blueberries (unthawed)

Coarse sugar (optional)

Directions

1. Set the air fryer to 350°F (180°C) and preheat for 5 minutes.

2. Meanwhile, whisk eggs with yogurt, butter, zest and juice in a large bowl.

3. In a medium bowl, whisk almond flour with sugar, cornstarch, baking powder, baking soda and salt until well combined.

4. Blend dry mixture into egg mixture until a thick, soft dough forms; gently fold in the blueberries.

5. Divide between 9 silicone muffin cups and sprinkle with sugar (if using). Transfer cups to the air fryer (in batches if the air fryer basket is too small to accommodate all at once.)

6. Bake for 15 minutes or until deep golden and a toothpick inserted into the center comes out clean. Cool completely before removing from the muffin cups. Store muffins in an airtight container at room temperature for up to 3 days.

Tips

1. Replace the liquid eggs with 2 large shell eggs if preferred.

2. Replace the blueberries with frozen raspberries if preferred.

3. Silicone muffin cups are an affordable and reusable option for baking in air fryers as they are sturdy enough to stand alone and can make the most of the space in the air fryer basket.