Save Matcha Blueberry Muffins bring a unique Japanese twist to a beloved classic muffin. With their tender crumb and bright flavor, they are just right for lazy weekend breakfasts or an afternoon pick-me-up. Mellow grassy matcha pairs with sweet berries for something special yet simple enough for everyday baking.
Every time I make these the kitchen smells heavenly and my friends cannot wait to get their hands on these muffins I first put matcha in the batter on a whim and now it is my signature bake for brunches
Ingredients
- Butter at room temperature: creates a rich base for fluffy and tender muffins opt for high quality unsalted if possible
- Granulated sugar: brings both sweetness and structure plus extra for a crackly crown when sprinkled on top choose superfine for even mixing
- Large egg: binds everything and provides moisture always use at room temperature for even blending
- All purpose flour: gives these muffins their soft crumb look for unbleached flour for best results
- Aiya culinary grade matcha: offers clean vibrant flavor use fresh powder and store in a cool dry place for bold color
- Dry milk powder: enhances tenderness and flavor helps yield a soft muffin every time check dates for freshness
- Baking powder: is essential for lift choose aluminum free brands for a cleaner taste
- Salt: brings out flavor use fine sea salt for even distribution
- Water: adds just enough moisture use filtered or spring water for the purest taste
- Vanilla extract: deepens and rounds out flavors pure vanilla makes a world of difference
- Fresh blueberries: deliver juicy pops of fruit gently wash and dry before use seek plump berries that are deep blue and unbruised
Instructions
- Prep the Oven and Pan:
- Grease your muffin tin thoroughly and preheat oven to 400 degrees Fahrenheit do not skip the open space between each muffin for air circulation this helps achieve perfect domes
- Creaming the Butter and Sugar:
- In the bowl of your stand mixer beat the softened butter and sugar on high speed continue until the mixture becomes light and creamy this step ensures a melt in your mouth crumb
- Mix in the Egg:
- Drop in one large egg and beat on medium speed until the mixture is fully smooth and slightly pale scrape down sides this incorporation helps structure and prevents tunnels in your crumb
- Combine Dry and Wet Ingredients:
- Add flour matcha powder dry milk baking powder salt water and vanilla extract to the bowl mix everything on medium just until you see no streaks of flour overmixing can cause dense muffins so stop as soon as it is combined
- Crush and Add Half the Blueberries:
- Take half of your blueberries and gently crush them in a small bowl add these into your batter and mix gently these burst berries tint the muffins green and blue and add moistness
- Fold in Remaining Blueberries:
- Add the whole blueberries using a silicone spatula softly fold to distribute evenly be careful to keep berries whole for beautiful pockets in your muffins
- Fill the Muffin Tins:
- Scoop batter into the prepped muffin tin sections fill almost to the top this creates tall muffins and beautiful tops
- Rest the Batter:
- Let the filled muffin tray rest at room temperature for 45 minutes this crucial pause leads to taller bakery style muffins as the flour hydrates and baking powder activates
- Sprinkle Sugar for a Crunchy Top:
- Top each muffin generously with reserved granulated sugar this extra sugar forms a sweet crunchy crust do not miss this step
- Bake:
- Bake in your preheated oven for 20 minutes or until the tops are lightly browned and a toothpick comes out mostly clean avoid overbaking and cool slightly before devouring
Save Every time I bake with blueberries I remember my grandmother who would sneak handfuls of fruit into every sweet she made She always said baking should be a little messy and a lot of fun Matcha was my own addition and I love watching the green swirl into the batter
Storage Tips
To keep muffins moist store them in an airtight container at room temperature for up to two days If they start to dry out revive with ten seconds in the microwave For longer storage wrap individually and freeze for up to one month
Ingredient Substitutions
Unsalted butter can be swapped for coconut oil or a high quality plant based butter for dairy free muffins You can use frozen blueberries if fresh are unavailable but do not thaw first or the batter may become too wet If you cannot find dry milk powder simply leave it out the texture will still be soft
Serving Suggestions
These muffins are delicious warm with a pat of salted butter or a dab of cream cheese For a cafe effect dust lightly with extra matcha or serve with a pot of matcha latte Pair with an egg dish or yogurt for a well rounded breakfast
Cultural and Seasonal Notes
Matcha has been used in Japanese tea ceremonies for centuries and gives these muffins a modern twist When blueberries are not in season try diced strawberries or dark sweet cherries for a different flavor Using seasonal berries is a tradition in my kitchen it keeps the recipe fresh all year
Save Friends who claim not to like matcha always end up sneaking seconds of these muffins One batch disappeared in less than an hour at my last brunch My kids now call these the green power muffins
Recipe FAQ
- → What does matcha add to these muffins?
Matcha brings a delicate, earthy flavor and a striking green hue, balancing the muffins’ sweetness with subtle tea notes.
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. Add them directly from the freezer to help retain their shape during baking.
- → How do I achieve a soft muffin texture?
Allow the batter to rest before baking. This step helps create a tender, fluffy crumb in each muffin.
- → What kind of matcha is best?
Culinary grade matcha is ideal, as it mixes easily and enhances the muffins without overpowering the flavor.
- → Why sprinkle sugar on top?
The sprinkled sugar melts and caramelizes while baking, adding a sweet crisp finish to each muffin top.