Preheat the air fryer. Set it to 325°F (160°C). Let it warm up while you make the batter. If your air fryer doesn’t preheat, run it empty for 3 minutes.

Prep the muffin cups. Use silicone muffin cups or paper liners set in a heat-safe muffin pan that fits your basket. Lightly mist liners with nonstick spray for easy release.

Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.

Whisk the wet ingredients. In a separate bowl, whisk yogurt, milk, melted butter, egg, vanilla, and lemon zest until smooth.

Combine wet and dry. Pour the wet mixture into the dry. Stir gently with a spatula just until no streaks of flour remain. The batter should be thick. Do not overmix.

Fold in blueberries. Toss the berries with 1 teaspoon of flour, then fold them into the batter with a few gentle strokes. Reserve a few for the tops if you like.

Fill the cups. Divide the batter among 8–9 muffin cups, filling each about 3/4 full. Press a few extra blueberries on top and sprinkle with turbinado sugar for crunch.

Air fry in batches. Arrange cups in a single layer in the basket, leaving space between them for airflow. Bake at 325°F (160°C) for 12–16 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.

Cool briefly. Let muffins rest in the cups for 5 minutes. Transfer to a rack to cool another 10 minutes. This helps set the crumb and keeps the liners from sticking.

Repeat with remaining batter. Continue in batches until all muffins are baked. Air fryer times vary, so check the first batch at 12 minutes and adjust as needed.