Ingredients
Equipment
Method
- Whisk the flour, baking powder, and a pinch of salt together in a bowl; set aside.
- In another bowl, whisk the egg and sugar until pale and slightly foamy.
- Stir in the milk and vanilla, then pour in the olive oil and mix until smooth.
- Add the dry ingredients and gently stir just until the flour disappears into a thick batter.
- Gently fold in the blueberries, reserving about 16 berries to press on top before baking.
- Divide the batter into mini loaf pans or silicone muffin cups. Press the reserved blueberries on top so they show once baked.
- Bake at 160°C (320°F) using your air fryer's Bake setting for 16-20 minutes, until the tops are golden and a skewer comes out clean. Fresh berries are usually done closer to 16 minutes, frozen ones closer to 20. If the center isn't quite set, give it a few more minutes.
- Insert a toothpick into the center. If it comes out clean with no wet batter, they're ready.
- Let cool for a few minutes, then run a skewer gently around the edges to ease each cake out of the pan.
- Plate warm with a drizzle of honey, or chill overnight in the fridge and enjoy cold the next day.
Notes
What I tested: I bake these in four Chefmade mini loaf pans (non-stick carbon steel) in the large glass container of my Ninja Crispi Pro 6-in-1 Glass Air Fryer, using the Bake setting. That is the only way I've made them, so the times and texture in this recipe are for that setup.
My two glass containers: the small one (left) and the large one (right). Using Air Fry mode instead: I haven't tested this. The fan is stronger, so the tops will likely brown faster and the crumb may be a little drier at the edges. If you try it, lower the temperature to about 150°C (300°F), start checking at 14 minutes, and cover loosely with foil if the tops colour before the centres set. Storage: Keep in an airtight container in the fridge for up to 3 days. Enjoy cold, or warm for a few minutes in the air fryer at 150°C (300°F). Frozen berries: Add straight from the freezer and bake closer to 20 minutes. Nutrition: Estimated per mini cake using whole milk, without the honey drizzle.
My two glass containers: the small one (left) and the large one (right). Using Air Fry mode instead: I haven't tested this. The fan is stronger, so the tops will likely brown faster and the crumb may be a little drier at the edges. If you try it, lower the temperature to about 150°C (300°F), start checking at 14 minutes, and cover loosely with foil if the tops colour before the centres set. Storage: Keep in an airtight container in the fridge for up to 3 days. Enjoy cold, or warm for a few minutes in the air fryer at 150°C (300°F). Frozen berries: Add straight from the freezer and bake closer to 20 minutes. Nutrition: Estimated per mini cake using whole milk, without the honey drizzle.