Moist & Fluffy Blueberry Yogurt Cupcakes (Air Fryer Recipe)
Easy Homemade Blueberry Yogurt Cupcakes
Introducing a blueberry yogurt cupcake recipe made with starch powder instead of flour, resulting in exceptionally moist and tender cupcakes. The delightful combination of plain yogurt and fresh blueberries creates a burst of sweet and tangy flavors. Best of all, you can easily bake these delicious cupcakes at home using just an air fryer, no oven needed! Perfect for beginners, this recipe simplifies your ingredient choices and guarantees a delightful treat.
Cupcake Ingredients- 2 Plain yogurts (170g total)
- 4 Fresh eggs
- 2 Tbsp Potato starch (approx. 40g)
- 3 Tbsp Allulose (or your preferred sweetener)
- 100g Frozen blueberries (approx. 1 cup)
Cooking Instructions
Step 1
Gently rinse the frozen blueberries under cold water and pat them thoroughly dry with a paper towel or drain them in a sieve. This step is crucial to prevent the batter from becoming too wet.
Step 2
In a large bowl, combine the plain yogurt and potato starch. Using a spatula or whisk, mix until smooth and well combined, ensuring there are no lumps. It’s important to mix thoroughly to incorporate the starch evenly.
Step 3
Add the 4 eggs and 3 tablespoons of allulose to the yogurt mixture. Whisk vigorously until everything is well combined and the mixture is smooth and liquid. Ensure you whisk enough to eliminate any eggy smell.
Step 4
Gently fold in about half of the drained frozen blueberries into the batter. Use a spatula and fold carefully to avoid crushing the blueberries. Distribute them evenly throughout the batter while trying to keep their shape intact.
Step 5
Line a muffin tin with paper liners. Pour the batter into each liner, filling only up to about 0.5 cm (or about 1/4 inch) below the rim. This allows room for the cupcakes to rise without overflowing.
Step 6
Preheat your air fryer to 180°C (350°F) for 10 minutes. Place the filled muffin tin into the preheated air fryer and bake for 25 minutes. You can check for doneness by inserting a skewer into the center; if it comes out clean, they are ready. If the tops brown too quickly, you can adjust the temperature slightly. Once baked, remove from the tin immediately and let cool completely on a wire rack.
