Air fryer apple and blackberry muffins

I use my air fryer to make muffins, as it’s quicker and uses less electricity. You can buy special air fryer muffin moulds but you could use individual silicon cases or paper cups - about 4-6 can fit in the basket, depending on your machine. If you have dual air fryer, then use both baskets. for the baking. These air fryer apple and blackberry muffins are soft, moist, yummy and dairy-free - they go perfectly with your morning coffee or afternoon tea.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

2 cups flour
2 tsp baking powder
½ teaspoon bicarbonate of soda
½ cup light muscovado sugar
1 teaspoon cinnamon
2 medium Granny smith apples grated
1 cup blackberries washed and dried
2 eggs
1 tsp vanilla extract
½ cup plant-based milk
⅓ cup melted plant-based margarine
To garnish: muscovado sugar mixed with cinnamon

Method

Sieve the flour into a bowl. Coat the blackberries in the flour, then shake off the excess flour and put the fruits on a plate.
Add the other dry ingredients to the flour and combine.
In another bowl combine the egg, milk, vanilla and melted margarine, then add this mixture to the flour.
Combine gently until you get a smooth batter, then fold in the grated apples and the coated blackberries.
Fill about 6 silicon cases with the batter then put as many as you can in the air fry basket(s).
Mix some sugar with cinnamon and scatter a pinch or two on top of each muffin.
Set the air fryer to bake - this should be about 10-15 minutes at 200°C.
Look at the muffins after 10 minutes - if they are golden brown and a sugar has caramelized on the top, they are ready. If not, bake them for another couple of minutes, until golden.
Let them cool in the basket for 5 minutes, then transfer them to a wire rack.
Let them cool completely before serving.