Moist Matcha Blueberry Muffins - MEISŌ®

Moist Matcha Blueberry Muffins


Experience a blend of culinary craftsmanship with our Matcha Blueberry Muffins – a meticulous fusion of Culinary Grade Matcha and fresh blueberries.

This recipe goes beyond the ordinary, incorporating finely ground green tea leaves known as Matcha. Recognized for its velvety texture and distinctive flavor profile, Matcha introduces earthy undertones that complement the inherent sweetness of blueberries.

Whether you're a seasoned Matcha enthusiast or simply appreciate a well-crafted muffin, this recipe offers a palate-pleasing journey. Explore the methodical creation of these Matcha Blueberry Muffins – a testament to culinary precision.

Prepare to savor the result of a disciplined approach to flavor enhancement. Now, let's delve into the step-by-step process of crafting these Matcha-infused delights.


Large Eggs 2
Culinary Grade Matcha 15 g

Brown Sugar

250 g


430 g

Baking Powder 2 tsp
Sea Salt 1 pinch
Unsalted Butter, melted  120 g
Unsalted Butter, softened  130 g
Whole Milk  125 ml.
Lemon, zested 100 g
Fresh Blueberries 250 g



1. Preheat the oven to 180 degrees Celsius. If using a convection oven (with fan), preheat it to 165 degrees Celsius.

2. Grease a muffin tray or place muffin liners inside the molds and set aside for later.

3. In a separate bowl, put 150 g brown sugar and 120 g of melted butter. Whisk both ingredients well with a hand or stand mixer until the sugar granules have been completely dissolved. After a while the mixture should become smooth and homogenous. Crack the eggs and whisk once again thoroughly until the mixture gets light and creamy.
4. Pour the milk gradually into the mixture, while keep mixing until all the milk has been incorporated well.

5. Now sift in 270 g flour, 10 g of matcha and baking powder into the mixture little by little. Make sure you keep whisking thoroughly, while adding the dry ingredients, so no lumps can form in your batter. Add one pinch of sea salt, 1 tbsp. lemon zest and whisk again.

6. Add the blueberries into your muffin batter and stir with a silicon spatula until well incorporated.

7. For the crumble topping, put 110 g of softened butter and 100 g of brown sugar in large bowl and mix well until smooth and homogenous. Sift in 125 g of flour and 5 g of matcha powder gradually into the crumble topping and mix well once again until crumbly.

8. Pour the batter into your prepared muffin tray and tap the tray a few times against the countertop to release remaining air bubbles. Top each muffin with the crumble topping.
9. Transfer the muffin tray into the preheated oven and bake at 180 degrees Celsius (Or 165 degrees Celsius if a convection oven is used) for about 20 minutes until the crumble topping is light golden brown, or an inserted toothpick comes out clean.

10. Once baked, take out the Matcha blueberry muffins and let them cool completely before serving.
Itadakimasu! Enjoy your homemade Matcha Blueberry Muffins!
Matcha Blueberry Muffins with Crumble Topping High Quality Organic Matcha Green Tea Powder Culinary Grade from Kagoshima, Japan
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