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
