Complete Air Fryer Breakfast with Strawberries, Peaches, and Blueberry Muffins
A hearty and delicious breakfast cooked entirely in the air fryer: fluffy blueberry and white chocolate muffins, baked fruit with oats, crispy rolls, and fried eggs, served with vanilla yogurt.
Steps
- 1
Preheat the air fryer to 180°C (350°F).
- 2
Clean and slice the strawberries. Peel and dice the apple. Slice the peaches.
- 3
In a bowl, mix the oats with cinnamon, then add strawberries, apple, and peaches. Drizzle with honey and set aside.
- 4
Chop the white chocolate into small pieces. Split the vanilla bean lengthwise and scrape out the seeds.
- 5
In another bowl, beat the egg with sugar and vanilla seeds until frothy. Fold in flour and baking powder, then gently add chopped chocolate and blueberries.
- 6
Place muffin liners in the air fryer pan and fill each two-thirds full with batter.
- 7
Place the pan in the air fryer basket and bake at 180°C (350°F) for 12-15 minutes, until a toothpick inserted comes out clean. Let cool.
- 8
While muffins bake, place the pre-baked rolls in the air fryer and warm at 180°C (350°F) for 3-4 minutes, until hot and crispy.
- 9
In a small dish, crack the two eggs and carefully pour them into the air fryer basket (or use a small silicone mold). Cook at 160°C (320°F) for 5-6 minutes for soft yolks, or longer to preference.
- 10
To serve, divide the oat-fruit mixture into two bowls. Add a generous spoonful of yogurt, a warm muffin, a roll, and the air-fried egg. Sprinkle with powdered sugar.
- 11
Enjoy this complete air fryer breakfast!
Shopping list
500 g strawberries, 1 apple, 2 peaches, 50 g rolled oats, 1 tsp ground cinnamon, 50 g white chocolate, 1 tbsp honey, 375 ml yogurt, 1 vanilla bean, 1 egg, 60 g sugar, 140 g all-purpose flour, 1.5 tsp baking powder, 75 g blueberries, powdered sugar (for dusting), 2 pre-baked bread rolls, 2 eggs, cupcake liners, air fryer baking pan
Recipe story
This breakfast draws inspiration from French cuisine, where blueberry muffins were popular at the royal court, and from Scotland, where rolled oats were accidentally discovered in the 19th century. Fresh fruits and yogurt add a modern, healthy twist.
Ingredient Secrets
Cinnamon
In ancient Rome, cinnamon was more precious than gold, used in sacred rituals and royal perfumes. Legends told of fabulous birds called cinnamologus that built their nests from cinnamon sticks on inaccessible cliff tops. The cinnamon trade was long shrouded in mystery, with Arab merchants inventing fantastic stories to protect their sources.
Vanilla
Vanilla, native to Mexico, was discovered by Spanish conquistadors who brought it to Europe in the 16th century. In Aztec culture, vanilla was used to flavor a royal cocoa drink. For centuries, hand-pollination was a closely guarded secret, and it wasn't until 1841 that a 12-year-old slave on Réunion discovered the method that allowed widespread cultivation.
Honey
Honey is one of the oldest sweet foods, used since the Stone Age. In ancient Egypt, it was offered to the gods and used in embalming. In ancient Greece, it was considered the food of the gods, and in Rome, it was used as medicine and preservative. During the Middle Ages, honey was the main sweetener in Europe before sugar.
Peas
Peas are one of the oldest cultivated vegetables, with archaeological evidence in Neolithic sites from the Middle East. In the Middle Ages, dried peas were a staple food across Europe, and in the 16th century, the sweet garden pea was developed in Italy. Fun fact: peas were among the first vegetables to be frozen commercially, in the 1920s.
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