Matcha Muffins with fresh blueberries and a splash of zesty lemon is a flavor combo you’ll be making again and again.
Make a batch of these muffins for breakfast or a midafternoon snack. They’re made with flour and old-fashioned oats for a nutty texture.
What Does Matcha Taste Like?
I love the flavor combination of lemon and blueberry, and I had been wanting to bake with matcha in some type of muffin form. Of course, if you’ve ever had matcha or green tea, then you know how perfect lemon pairs with matcha.
The addition of citrus brings out the unique flavor of matcha so well. Plus, citrus fruits high in vitamin C also help increase the body’s ability to absorb the antioxidants in matcha.
What’s not to love about citrus flavors, right? There’s so much hype around matcha – health benefits and so on.
So, what does this hyped up matcha taste like?
It’s definitely a one of a kind flavor: earthy, bitter yet a little sweet. It’s definitely not everyone’s cup of tea (pun intended!) but if matcha is your thing, you’ll love these muffins!
P.S. don’t force yourself to love matcha because of all the hype. It definitely does have some lovely health benefits, but if the flavor isn’t rockin’ your taste buds there’s plenty of other ways to get antioxidants in your diet.
Baking with Matcha Powder
Ever baked with matcha? If not, you’re in for a treat! A little goes a loooong way.
The flavor is strong and so is the color! I only use 1.5 tablespoons of the powder in the batter, and they still turn out this green and flavorful.
If you’re ever having to come up with a green recipe – be it for St. Patty’s Day or some other green event – matcha is a great way to add some gorgeous geen color.
Some people prefer to sift the matcha before adding liquid to help the two blend together smoothly, but I don’t find it necessary in baking.
Just add it along with your other dry ingredients and be on your way to creating deliciousness!
Adding Blueberries to Muffin Batter
I love adding fruit, nuts or other things to muffin batter. It adds texture, flavor and versatility.
One thing with fruit that can make it hard is preventing the fruit from sinking to the bottom of the pan/dish/muffin tin.
It’s always sad when you take a bite out of that delicious berry loaf you made and bam you don’t get berries in every bite. We gotta prevent that from happening!
Which is why you want to coat the blueberries in flour before folding them into the batter. The flour will help the berries stay suspended in their little pocket of the muffin.
So, add about 1/4 cup of the dry ingredients onto the blueberries and stir to coat well, just like below.
More Matcha Recipes
If you’re a matcha person (which I’m guessing you are if you’re on this recipe!) then try out these other matcha inspired recipes:
- Matcha Overnight Oats: An easy meal prep breakfast with vanilla and Greek yogurt.
- Almond Milk Matcha Latte: Who doesn’t love lattes? Make this homemade almond matcha latte with fresh rosemary for a cozy drink.
Recipe Tips and FAQs
Matcha is finely ground up green tea leaves. So, you’ll want to use only matcha powder in this recipe since green tea only comes as leaves in tea bags.
Definitely! Just make sure to let the blueberries thaw completely before using them in the recipe, pat them dry with a paper towel and coat them in the dry ingredients before adding them to the batter.
If storing them at room temperature, I’d recommend enjoying them within 3 days. Otherwise, refrigerate them to enjoy within a week. I wouldn’t recommend freezing them since the blueberries will release water and make the consistency mushy.
Blueberry Lemon Matcha Muffins
- 1 1/2 cups flour
- 3/4 cups old fashioned oats
- 1/3 cup sugar
- 1 1/2 tablespoons matcha powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 3/4 cup milk
- 1/3 cup avocado oil
- 1/4 cup lemon juice
- 1 egg
- zest of one lemon
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, add the flour, oats, sugar, matcha powder, baking powder and salt.
- In a separate bowl add the blueberries and 1/4 cup of the dry ingredients. Toss until the blueberries are coated in flour.
- In small bowl whisk together the milk, oil, lemon juice, egg and zest.
- Add the wet ingredients to the bowl of dry ingredients and mix well. Fold in the flour covered blueberries.
- Fill the muffin tins 3/4 of the way and bake for 14-16 minutes or until the tops get a little golden brown or a toothpick comes out clean.
- If using frozen blueberries, make sure they’re completely thawed before patting dry with a paper towel. Coat well in the dry ingredients and continue with the recipe as usual!
- Store at room temperature for up to 3 days or refrigerate for a week. I wouldn’t recommend freezing them since the blueberries will release water and make the consistency mushy.
- These muffins aren’t super sweet, so if you prefer your baked goods on the sweeter side, increase the sugar to 1/2 cup.
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)