Matcha Blueberry Muffins offer a refreshing twist on traditional fruit muffins by incorporating the earthy, vibrant flavor of culinary-grade matcha. With a tender crumb, juicy blueberries, and a delicate sugar-crusted top, these muffins are both visually appealing and deliciously satisfying. Perfect for breakfast, a mid-day snack, or afternoon tea, they’re an elegant way to start your day.
Why You’ll Love This Recipe
These muffins combine the subtle bitterness of matcha with the natural sweetness of fresh blueberries, creating a unique flavor profile that’s both balanced and sophisticated. The recipe is easy to follow and uses simple ingredients, making it accessible even for beginner bakers. The added step of letting the batter rest before baking enhances the texture, resulting in a moist and tender muffin with a golden, lightly crisp top.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Muffins:
4 tablespoons butter, room temperature
½ cup granulated sugar + 5 teaspoons (for sprinkling)
1 large egg, room temperature
1¼ cups all-purpose flour
2 tablespoons Aiya Culinary Grade Matcha
1½ tablespoons dry milk powder
1 teaspoon baking powder
¼ teaspoon salt
¼ cup water, room temperature
½ teaspoon vanilla extract
1¼ cups fresh blueberries, room temperature
Directions
Make the Batter:
Preheat the oven to 400°F (200°C) and grease a muffin tin. For optimal baking, leave at least one space between each muffin to allow airflow.
In a stand mixer bowl, cream together the butter and ½ cup of sugar on high speed until light and fluffy.
Add the egg and mix on medium speed until well combined.
Add flour, matcha, milk powder, baking powder, salt, water, and vanilla extract to the bowl. Mix until just incorporated.
Crush half of the blueberries and stir them into the batter to infuse flavor throughout.
Gently fold in the remaining whole blueberries with a silicone spatula to avoid overmixing.
Rest the Batter:
Evenly divide the batter among the prepared muffin cups.
Allow the batter to rest in the muffin tin for 45 minutes before baking—this step improves the final texture.
Bake the Muffins:
Sprinkle each muffin generously with the reserved 5 teaspoons of sugar.
Bake for 20 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Rest Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes
Yield: 5 muffins
Variations
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Lemon Zest Boost: Add 1 teaspoon of lemon zest to brighten the flavor and complement the blueberries.
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Vegan Option: Substitute the butter with vegan margarine, the egg with a flax egg, and use plant-based milk instead of dry milk powder and water.
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White Chocolate Matcha Muffins: Fold in ½ cup of white chocolate chips for a creamy contrast to the matcha.
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Frozen Blueberries: If using frozen blueberries, do not thaw them. Add directly to the batter to avoid excess moisture.
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Mini Muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes for bite-sized treats.
Storage/Reheating
Storage:
Store the muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.
Freezing:
Wrap individual muffins in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave.
Reheating:
To reheat, microwave each muffin for 10–15 seconds, or place in a 300°F (150°C) oven for 5–7 minutes until warm.
FAQs
Can I use regular matcha instead of culinary grade?
Culinary grade matcha is best for baking due to its stronger flavor and affordability. Ceremonial grade is not recommended.
Do I need to let the batter rest before baking?
Yes, resting helps hydrate the flour and leads to a better rise and texture in the muffins.
Can I use frozen blueberries?
Yes, but use them straight from the freezer to prevent the batter from becoming watery.
Why crush half of the blueberries?
Crushing some of the berries infuses the batter with blueberry flavor and creates a more even distribution.
Can I skip the dry milk powder?
You can omit it, though it adds tenderness and flavor. A small splash of regular milk can be used as a substitute.
How do I prevent the muffins from sticking to the pan?
Grease the muffin tin thoroughly or use paper liners to ensure easy removal.
What kind of vanilla extract should I use?
Pure vanilla extract is recommended for best flavor, but imitation extract can be used in a pinch.
Can I double the recipe?
Yes, simply double all ingredients to make 10 muffins. Adjust pan size or bake in batches.
How do I know when the muffins are done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they are ready.
Are these muffins suitable for kids?
Yes, they are mildly sweet with a soft texture, though matcha does contain a small amount of caffeine.
Conclusion
Matcha Blueberry Muffins are a delightful fusion of bold matcha flavor and the natural sweetness of blueberries. With their moist crumb, vibrant color, and crisp sugar topping, they are as beautiful as they are delicious. Whether you’re a matcha enthusiast or just looking to try something new, this recipe is sure to become a favorite in your baking repertoire.
Print
Matcha Blueberry Muffins
- Total Time: 1 hour 15 minutes
- Yield: 5 muffins
- Diet: Vegetarian
Description
These Matcha Blueberry Muffins are the perfect blend of earthy matcha and sweet, juicy blueberries. Soft, fluffy, and full of vibrant flavor, they’re topped with a delicate sugar crust for an irresistible morning treat or snack. Keywords: matcha blueberry muffins, matcha muffins, blueberry matcha recipe, green tea muffins
Ingredients
For the Muffins:
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4 tablespoons (57 g) butter, room temperature
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1/2 cup (100 g) granulated sugar + 5 teaspoons (for sprinkling)
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1 large egg, room temperature
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1 1/4 cups (160 g) all-purpose flour
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2 tablespoons Aiya Culinary Grade Matcha
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1 1/2 tablespoons dry milk powder
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup (85 g) water, room temperature
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1/2 teaspoon vanilla extract
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1 1/4 cups fresh blueberries, room temperature
Instructions
Prepare the Oven and Muffin Tin:
Preheat oven to 400°F (200°C). Grease a muffin tin, leaving space between each cup to allow airflow during baking.
Make the Batter:
In a stand mixer, cream butter and ½ cup sugar on high speed until fluffy.
Add the egg and beat on medium until fully incorporated.
Add flour, matcha powder, milk powder, baking powder, salt, water, and vanilla. Mix until just combined.
Lightly crush half the blueberries and stir into the batter. Gently fold in the remaining whole blueberries.
Rest the Batter:
Evenly divide the batter into muffin cups. Let rest in the tin at room temperature for 45 minutes.
Bake the Muffins:
Sprinkle tops with the reserved 5 teaspoons of sugar.
Bake for 20 minutes or until muffin tops are lightly golden and a toothpick inserted comes out clean.
Cool for a few minutes in the pan, then transfer to a wire rack.
Notes
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Resting the batter gives a better rise and texture—don’t skip it!
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Use culinary-grade matcha for the best balance of flavor and color.
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Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
