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RECIPE: Matcha Blueberry Muffins

Updated: Feb 29

Indulging in a comforting matcha latte has become a cherished ritual for many, especially for those seeking a coffee alternative. Today, we're elevating the matcha experience beyond the cup with a recipe that captures the health benefits of this antioxidant-rich powder and the irresistible goodness of blueberries.

Welcome to the Matcha Blueberry Muffin experience, where we're not only offering a delicious twist but also giving you the option to make it gluten-free!


Unveiling the Health Benefits of Matcha:

Before we dive into the recipe, let's explore the incredible benefits of matcha that make it a nourishing addition to your daily routine:


Matcha powder
  1. Anti-Inflammatory and Anti-Aging Powerhouse: Matcha, with its high antioxidant content, surpasses green tea, blueberries, and goji berries, making it a potent ally against inflammation and aging.

  2. Metabolism Boost: Research suggests that matcha may accelerate calorie burning, providing valuable support for those looking to enhance their metabolism.

  3. Cholesterol Management: Enjoy the goodness of matcha for its potential to lower LDL "bad" cholesterol, contributing to heart health.

  4. Sustained Energy and Mental Clarity: Unlike caffeine-induced crashes, matcha provides a sustained boost in energy, focus, and concentration, thanks to its rich l-theanine content.

  5. Stress Reduction and Anxiety Relief: The high levels of l-theanine in matcha contribute to stress and anxiety reduction, promoting a calm and centered state of mind.

  6. Cancer-Fighting Properties: Matcha's catechins, particularly ECGg, are recognized for their potential in fighting cancer, adding an extra layer of health protection.


Addressing Oxalate Concerns:

For those mindful of matcha's oxalate content, it's important to note that the per-serving amount is relatively modest. Each 1-gram serving of matcha powder contains about 6.3 milligrams of oxalate. In this recipe, with 3.75 grams of matcha powder used, each muffin contains approximately 0.3 grams of matcha, equating to only 1.89 milligrams of oxalate per muffin. When made with all-purpose gluten-free flour, the total oxalate content per muffin is estimated to be around 5 milligrams, which is comparably low.

To further address any concerns, consider enjoying matcha with milk. (Which is included in this recipe). The calcium present in milk binds with oxalate, diminishing its absorption in the body.


Customization: Gluten-Free Option

For those who prefer or require a gluten-free option, our Matcha Blueberry Muffin Recipe is versatile and easily adapted. You have the flexibility to choose between traditional flour and an all-purpose gluten-free flour, ensuring that everyone can savor the delicious blend of health and flavor in these muffins.


Sugar content:

A single muffin contains around 2.5 teaspoons of added sugar in the form of coconut sugar, a modest amount compared to various other sugary treats. It's worth considering that the World Health Organization suggests limiting added sugar intake to 6 teaspoons per day for adult females and 9 teaspoons for adult males.


Matcha Blueberry Muffin Recipe

Makes approx 12 muffins

Matcha blueberry muffin

  • 1½ cups all-purpose flour - gluten free or standard

  • 1½ teaspoons matcha powder, high grade

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 100g unsalted butter, melted

  • 2/3 cup coconut sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 3/4 cup buttermilk, room temperature (or 3/4 cup milk + 2 1/4 teaspoons vinegar)

  • 1 cup blueberries

  • Pumpkin seeds for topping (or sliced almonds)


Make buttermilk, if required. Mix together 3/4 cup milk + 2 1/4 teaspoons vinegar and set aside to bring to room temperature.


Combine flour, matcha powder, baking powder, baking soda, and salt in a small bowl; set aside.


In a large mixing bowl, blend melted butter and coconut sugar until well combined. Incorporate the egg and vanilla extract, whisking until the mixture is creamy and smooth. Pour in the buttermilk, whisking again until fully combined.


Integrate the flour mixture into the butter mixture, stirring gently until just combined. Don't worry about lumps or occasional flour bits, as they contribute to the muffins' fluffiness.


Gently stir in the blueberries. Do do over mix.


Cover the bowl with plastic wrap and refrigerate the batter for approximately 1 hour.


Preheat the oven to 200°C / 390°F.


Line your muffin pan with parchment paper liners, leaving alternate spaces empty for better airflow and larger, puffier muffin tops (use only 6 liners in a 12-muffin pan).


Once the batter has chilled, use a large ice cream scoop to gently release portions into the lined muffin pan. Be careful not to disturb the batter too much, preserving its sponge-like texture and keeping the air pockets intact.


Fill the liners at least ¾ full or nearly to the top for larger muffin tops. Sprinkle pumpkin seeds or sliced almonds on the batter, reserving some for later.


Bake for 20-25 minutes or until the muffin tops spring back when touched. Around halfway through baking, add more sliced almonds if needed.


Allow the muffins to cool in the pan for 5 -10 minutes before transferring them to a wire rack for complete cooling.


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