So I was tinkering around in my kitchen the other day, thinking about flavours and quick meals. I love muffins, but unfortunately, most muffins are loaded with sugar and have minimal nutrients – muffins are essentially cakes that are somehow legitimate breakfasts. So while I was thinking about making muffins as a grab-and-go meal or snack, I was imagining someone needing something QUICK as they run out the door. Wouldn’t it be nice if their meal was filled with vitamins, whole grains, antioxidants, and had a bit of caffeine? Enter: Blueberry Matcha Muffins.
These muffins are dramatically green with juicy blueberries throughout. Slightly sweet, slightly earthy, and completely hearty, Blueberry Matcha Muffins are tough to beat! These muffins are chock full of antioxidants which protect the body from damage caused by harmful molecules called free radicals. Many experts believe this damage is a factor in the development of blood vessel disease, cancer, and other conditions. Blueberries are ranked as having among the top antioxidant levels among all commonly consumed fruits and vegetables! Incredibly, however, matcha contains 17x more antioxidants than blueberries!!
What is MATCHA?
Matcha is powdered green tea and has an important place in traditional Japanese tea ceremonies. Rather than being steeped in water, like ordinary green tea, matcha is dissolved in water (kind of like cocoa powder for hot chocolate). Because matcha is made from ground tea leaves (as opposed to steeped and discarded tea leaves) you are consuming ALL of the nutrients found in this particular kind of leaf. These leaves, just like most other green leafy things that we eat, are packed with antioxidants and other nutrients. There are many other possible benefits to consuming matcha tea, all easily researched online.
Matcha also contains caffeine. In a half teaspoon (or two of these muffins) there is about 35mg of caffeine, which is roughly similar to a half a cup of coffee. That being said, the caffeine in Matcha is thought to have a more mellow and sustained effect than the caffeine in coffee – you won’t get the jitters and a crash from matcha.
There are various kinds (or grades) of Matcha available on the market, some are very expensive and some are very cheap. If you are going to be drinking your matcha, a higher grade is often thought to be better. This is typically referred to as “ceremonial grade”. If you are going to be baking with the matcha, a more inexpensive variety will be just fine. I used ceremonial grade in these muffins because that’s all I had, however because I plan to make these muffins many many more times, I’m going to pick up a package of more inexpensive matcha for this purpose.
These Blueberry Matcha Muffins come together so quickly! By the time you oven is heated up, the muffins are ready to go in. Bake for 18-20 minutes and voila! Fresh, wholesome, hearty, nutritious muffins are good to go.
Simply collect your ingredients:
Mix your dry ingredients together. TIP: be sure to sift in your matcha powder because it can be lumpy
Stir in your wet ingredients and then fold in the blueberries:
Divide the batter into a muffin tin:
Bake 18-20 minutes:
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ½ cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp matcha powder
- ¾ cup soy milk (may need 1-2 more tbsp if batter is too thick)
- ¼ cup neutral oil, such as canola.
- 1 cup blueberries
- Sugar for sprinking
- Preheat oven to 400'F
- Line your muffin tin with paper liners or spray the pan with oil
- In a large bowl combine the flours, sugar, baking powder, salt.
- Sift in the matcha powder..
- Add in the milk and oil.
- Gently stir until combined. If too thick, add 1 more tbsp of milk.
- Fold in the blueberries.
- Spoon the batter into the muffin tin, filling each about ¾ full.
- Sprinkle tops with a bit of sugar.
- Bake at 400'F for 18-20 minutes.
- Let cool in the pan for a couple of minutes and then move to a rack to cool completely)
If you decide to make this recipe, please rate/comment below! 🙂