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Matcha Blueberry Muffins – A Healthy And Delicious Treat

Matcha Blueberry Muffins

The Prestons
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Ingredients
  

Dry Ingredients:

  • 1 ½ cups all purpose flour or gluten free flour
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients:

  • ½ cup granulated sugar or coconut sugar
  • ½ cup unsalted butter melted or coconut oil
  • 2 large eggs
  • ¾ cup milk or almond milk for dairy-free
  • 1 teaspoon vanilla extract

Additional Ingredients:

  •  
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour for coating blueberries, optional

Instructions
 

  • Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  • Prepare dry ingredients: In a large bowl, sift together flour, matcha powder, baking powder, baking soda, and salt. Mix well.
  • Prepare wet ingredients: In another bowl, whisk together sugar, melted butter, eggs, milk, and vanilla extract until smooth.
  • Combine wet and dry ingredients: Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
  • Prepare blueberries: If using frozen blueberries, coat them lightly in 1 tablespoon of flour to prevent them from sinking.
  • Fold in blueberries: Gently fold the blueberries into the batter using a spatula.
  • Fill muffin cups: Spoon the batter evenly into the muffin tin, filling each about ¾ full.
  • Bake: Place in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  •  
  • Cool: Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • For extra moisture, add 1 tablespoon of yogurt or applesauce to the batter.
  • Use high quality matcha for a vibrant green color and rich flavor.
  • Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
 
  • Freeze muffins for up to 3 months and reheat before serving.
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