Matcha Blueberry Muffins Classic (Print Version)
Sweet muffins infused with matcha and bursting with blueberries.
# Ingredients:
→ Dry Ingredients
01 -
1¼ cups (160 grams) all-purpose flour
02 -
2 tablespoons Aiya Culinary Grade Matcha
03 -
1½ tablespoons dry milk powder
04 -
1 teaspoon baking powder
05 -
¼ teaspoon salt
→ Wet Ingredients
06 -
4 tablespoons (57 grams) butter, room temperature
07 -
½ cup (100 grams) sugar + 5 teaspoons for sprinkling on top
08 -
1 large egg, room temperature
09 -
¼ cup (85 grams) water, room temperature
10 -
½ teaspoon vanilla extract
→ Fruits
11 -
1¼ cups fresh blueberries, room temperature
# Steps:
01 -
Preheat the oven to 400°F (204°C) and grease a muffin tin. Leave at least one open space between each muffin to prevent sticking.
02 -
In a stand mixer, combine the butter and ½ cup sugar. Mix on high speed until the mixture is light and creamy.
03 -
Add the egg to the creamed mixture and mix on medium speed until evenly combined.
04 -
Add flour, matcha, dry milk powder, baking powder, salt, water, and vanilla extract to the mixture. Mix on medium speed until evenly combined.
05 -
Crush half of the blueberries and mix them into the batter until evenly distributed. Add the remaining whole blueberries and fold gently using a silicone spatula.
06 -
Scoop the batter evenly into the prepared muffin tin.
07 -
Let the batter rest in the muffin tin at room temperature for 45 minutes.
08 -
Sprinkle granulated sugar evenly over the top of each muffin until covered.
09 -
Bake in the preheated oven at 400°F (204°C) for 20 minutes, or until the muffin tops are lightly browned.
# Notes:
01 -
Allow the batter to rest before baking to achieve a lighter texture and more even rise.