Step 1

Preheat the air fryer to 160°C for 2 minutes. In a large mixing bowl, whisk together the egg, milk, yogurt, and vegetable oil until well blended. Gradually incorporate the sugar, flour, and bicarbonate of soda, stirring until the batter is smooth. Gently fold in your chosen mix-ins, whether blueberries, chocolate chips, or dried fruit. Spoon the batter into silicone muffin molds or an air fryer-compatible muffin tin lined with paper cases, filling each to about three-quarters of its capacity. Depending on mold size, this recipe yields approximately 6–8 muffins, which may require batch cooking.

Step 2

Arrange the muffin cases or tin in the air fryer basket, ensuring adequate space for even air circulation. Bake for 12–15 minutes, or until the muffins achieve a rich golden-brown color and a skewer inserted into the center emerges clean. Allow them to cool slightly before serving.