Matcha Blueberry Muffins
By: Jen's Food Lab
Matcha Blueberry Muffins by Jen's Food Lab are a twist on the classic blueberry muffin that everyone loves. Whether you’re in the mood for something sweet for breakfast or for dessert, these muffins would be perfect!
SERVINGS: 5 muffins
TIME: 1 hrs, 30min
CATEGORY: Desserts
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
DIRECTIONS
- 1. Preheat the oven to 400°F and grease a muffin tin for your muffins. Make sure you leave at least 1 open space between the muffins, so that they don’t stick together.
- 2. First, in a bowl of a stand mixer, add butter and ½ cup sugar. Mix on high speed until the mixture is combined and creamy.
- 3. Add the egg. Mix on medium speed until evenly combined.
- 4.Add flour, Matcha, dry milk powder, baking powder, salt, water, and vanilla extract. Mix on medium speed until evenly combined.
- 5. Crush half of the blueberries and add to the batter. Mix until evenly combined.
- 6. Add the rest of the blueberries. Use a silicon spatula to evenly combine.
- 7. Scoop the batter evenly into each muffin tin.
- 8. Let the batter rest for 45 minutes.
- 9. Sprinkle granulated sugar on top of each muffin until covered.
- 10. Bake at 400°F for 20 minutes or until the muffin tops are slightly browned and you’re done!
SHOP THE POST
To learn more about the Matcha used in this recipe, click on one of the product links below.