Ingredients:

  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1/3 cup (65g) coconut sugar
  • 1 tbsp (10g) baking powder
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (180ml) unsweetened almond milk
  • 1/4 cup (60ml) melted coconut oil
  • 1 large (50g) egg
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1 tbsp (8g) flour

Instructions:

  1. Whisk together the flour, coconut sugar, baking powder, and salt in a large bowl.
  2. In a separate small bowl, beat the egg, then stir in the milk, melted oil, and vanilla.
  3. Pour the wet ingredients into the dry and whisk until just combined; stop as soon as the flour streaks disappear to avoid a tough texture.
  4. Toss the blueberries in a small bowl with 1 tablespoon of flour until lightly coated.
  5. Gently fold the coated berries into the batter using a spatula, taking care not to crush the berries.
  6. Preheat the air fryer to 320°F (160°C).
  7. Scoop the batter into silicone muffin liners, filling them about 3/4 of the way full.
  8. Place the liners in the air fryer basket in a single layer and bake for 12–15 minutes.
  9. Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.