AIR FRYER BLUEBERRY MUFFINS – NUT FREE
19th February 2026
Category
Classical & MKD Recipes
Fat: 32.70g Protein: 4.09g CHO: 4.20g Kcal: 327 CLASSICAL 3.95:1 RATIO
Notes
Mo’s tip: This mixture will make one large muffin, or two snack size.
I made two snack size muffins.
They are easy to batch up.
These will keep in the fridge for 2-3 days, or you can freeze them if you batch up.
You can use 17g of strawberries, or 22g raspberries instead of blueberries.
Two snack size muffins will give: 16.35g fat / 2.04g protein / 2.10g CHO
Ingredients
- 23g Butter
- 22g Eggs
- 2g Cornflour
- 11g Blueberries
- 19g Coconut powder – TRS
- You will also need approximately ½ teaspoon of liquid sweetener, 1g of low carb gluten free baking powder, and few drops of vanilla extract (optional).
Instructions
- Pre heat air fryer to 160c – this may vary with different brands of air fryer.
- Reserve the blueberries.
- Soften the butter, then beat in ALL ingredients.
- If you are making more than one muffin, divide the mixture equally into silicone or foil lined cupcake cases.
- Divide the blueberries equally and poke into the mixture evenly.
- Bake for 12-25 minutes in an air fryer, depending on the size of muffin you have made.
- Allow to cool before removing from the moulds.
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CLICK HERE FOR DISCOUNTS.