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Blueberry Matcha Muffins

Delicious Blueberry Matcha Muffins for a Brain Boosting Snack

These Blueberry Matcha Muffins are a nutritious and delicious snack that combine healthy ingredients with a tasty flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 cup Whole Wheat Flour Alternatively use all-purpose or gluten-free flour.
  • 1/2 cup Almond Flour Can be replaced with all-purpose flour or oat flour.
  • 1 tbsp Matcha Powder Can be omitted or substituted with cinnamon.
  • 1 tbsp Baking Powder No direct substitutes recommended.
  • 1/2 tsp Baking Soda Essential for rise and texture.
  • 1/4 tsp Salt Adjust according to taste.
  • 1 cup Greek Yogurt Use non-dairy yogurt for vegan option.
  • 1/4 cup Coconut Oil Swap for any neutral oil or melted butter.
  • 2 large Eggs For vegan, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water).
  • 1/4 cup Honey Substitute with maple syrup for vegan.
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk Choose plant-based milk for dairy-free.
  • 1 cup Blueberries Frozen blueberries are fine, just thaw and drain.

Equipment

  • oven
  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Blueberry Matcha Muffins
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease with coconut oil.
  2. In a large bowl, combine whole wheat flour, almond flour, matcha powder, baking powder, baking soda, and salt. Whisk until well combined.
  3. In another bowl, whisk together Greek yogurt, melted coconut oil, eggs, honey, vanilla extract, and milk until smooth.
  4. Fold the wet ingredients into the dry mixture using a spatula without over-mixing.
  5. Gently fold in the blueberries, minimizing breaking them apart.
  6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
  7. Bake in the preheated oven for 18-22 minutes until golden and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Mix wisely to keep muffins light and fluffy. If using frozen blueberries, ensure they are thawed and drained. Adjust sweetness before baking as needed.