Matcha Blueberry Muffins Recipe
Introduction
These Matcha Blueberry Muffins combine the earthy flavor of matcha green tea with bursts of juicy blueberries for a delightful twist on a classic treat. Perfect for breakfast or an afternoon snack, they are moist, flavorful, and easy to make at home.
Ingredients
- 4 Tbsp (57 grams) butter, room temperature
- ½ cup (100 grams) sugar + 5 teaspoons for sprinkling on top
- 1 large egg, room temperature
- 1¼ cups (160 grams) all purpose flour
- 2 Tbsp Aiya Culinary Grade Matcha
- 1½ Tbsp dry milk powder
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup (85 grams) water, room temperature
- ½ tsp vanilla extract
- 1¼ cups fresh blueberries, room temperature
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and grease a muffin tin. Ensure you leave at least one empty space between muffins to prevent them from sticking together.
- Step 2: In a stand mixer bowl, combine the butter and ½ cup sugar. Mix on high speed until the mixture is creamy and well combined.
- Step 3: Add the egg and mix on medium speed until fully incorporated.
- Step 4: Add the flour, matcha powder, dry milk powder, baking powder, salt, water, and vanilla extract. Mix on medium speed until the batter is smooth and even.
- Step 5: Crush half of the blueberries gently and fold them into the batter. Mix until evenly combined.
- Step 6: Add the remaining whole blueberries and use a silicone spatula to fold them in gently, keeping them intact.
- Step 7: Evenly scoop the batter into the prepared muffin tin cups.
- Step 8: Let the batter rest for 45 minutes at room temperature before baking.
- Step 9: Sprinkle about 5 teaspoons of granulated sugar on top of each muffin to create a sweet crust.
- Step 10: Bake at 400°F for 20 minutes or until the muffin tops are lightly browned and a toothpick inserted into the center comes out clean.
Tips & Variations
- For a dairy-free option, substitute the butter with coconut oil and use a plant-based milk powder or omit it entirely.
- Try adding a handful of chopped nuts like walnuts or almonds for extra texture.
- If fresh blueberries are not available, frozen blueberries can be used but do not thaw them before mixing to prevent color bleed.
- Resting the batter before baking helps develop flavor and gives a better texture, so don’t skip this step.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually and thaw at room temperature before eating. Reheat gently in the microwave for 15–20 seconds to enjoy them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular green tea powder instead of matcha?
Regular green tea powder usually doesn’t have the same fine texture or vibrant flavor as culinary grade matcha, so it’s best to use matcha for these muffins to achieve the intended taste and color.
How do I know when the muffins are fully baked?
The muffins are done when their tops are lightly browned and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the toothpick has wet batter, bake for a few more minutes.
PrintMatcha Blueberry Muffins Recipe
These Matcha Blueberry Muffins combine the earthy, vibrant flavor of matcha green tea with bursts of sweet, juicy blueberries. Moist and tender, these muffins are perfect for breakfast or a delightful snack, featuring a crunchy sugar topping and a hint of vanilla for added depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 4 Tbsp (57 grams) butter, room temperature
- ¼ cup (85 grams) water, room temperature
- 1 large egg, room temperature
- ½ tsp vanilla extract
Dry Ingredients
- ½ cup (100 grams) sugar + 5 teaspoons for sprinkling on top
- 1¼ cups (160 grams) all purpose flour
- 2 Tbsp Aiya Culinary Grade Matcha
- 1½ Tbsp dry milk powder
- 1 tsp baking powder
- ¼ tsp salt
Fruit
- 1¼ cups fresh blueberries, room temperature
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 400°F (204°C) and grease a muffin tin. Make sure to leave at least one empty space between muffins to prevent sticking.
- Cream butter and sugar. In the bowl of a stand mixer, combine the room temperature butter and ½ cup sugar. Mix on high speed until the mixture is creamy and well blended.
- Add egg. Add the egg to the mixture and blend on medium speed until fully incorporated and smooth.
- Combine dry ingredients and liquids. Add the flour, matcha powder, dry milk powder, baking powder, salt, water, and vanilla extract to the mixer. Mix on medium speed until the batter is smooth and uniform.
- Add crushed blueberries. Crush half of the blueberries gently and fold them into the batter, mixing evenly.
- Add whole blueberries. Fold in the remaining whole blueberries using a silicone spatula to avoid breaking them and ensure even distribution.
- Fill muffin tins. Evenly scoop the batter into the prepared muffin tin cups.
- Rest the batter. Allow the batter to rest in the muffin tin for 45 minutes at room temperature. This helps develop texture and flavor.
- Sprinkle sugar topping. Sprinkle 5 teaspoons of granulated sugar evenly on top of each muffin for a crunchy finish.
- Bake the muffins. Bake at 400°F (204°C) for 20 minutes or until the muffin tops are lightly browned and a toothpick inserted comes out clean. Remove from oven and cool before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overcrowd the muffin tin; leave space between muffins to ensure even baking.
- Crushing half of the blueberries helps distribute flavor more evenly throughout the muffins.
- Allowing the batter to rest before baking improves muffin texture.
- The sugar topping adds a delightful crisp contrast to the soft muffin interior.
Keywords: matcha muffins, blueberry muffins, green tea muffins, breakfast muffins, sweet muffins, baked goods, easy muffin recipe
