Matcha & Blueberry Muffins: The Delicious Recipe for a Change from the Everyday
You know those recipes so simple you wonder why you didn't try them sooner?
These matcha muffins are absolutely one of them.
We wanted something soft, colourful, comforting… and that would give us a perfectly valid excuse to add matcha to afternoon snack time.
The result: matcha and blueberry muffins that take 15 minutes to make, smell absolutely divine, and mysteriously disappear before they've had a chance to cool down.
The vegetal fragrance of Kaori-san matcha paired with the tartness of blueberries: it's a duo that works ridiculously well.
Shall we show you?
[ingredients]
Which matcha should you use for your muffins?
For this recipe, there's no need (and honestly, it would be a shame) to use your favourite ceremonial matcha.
When baking, the heat of the oven wipes out the subtle notes. So keep Mei-san and Daichi-san for your morning bowl.
Here, we use Kaori-san, our premium culinary matcha.
Why Kaori-san?
- It gives a genuinely beautiful green colour (not a sad, tired pistachio kind of green).
- Its bold, vegetal flavour holds up after baking.
- It's not bitter, which is essential in sweet recipes.
In short: Kaori-san was made for this. And you'll taste it from the very first bite.
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Why pair matcha and blueberries?
We won't pretend: we tried this combo partly out of curiosity (okay, also because there were some blueberries sitting around in the fridge). Then we tasted it… and everything clicked.
Matcha and blueberries work so well together that we honestly can't understand why no one talks about them the way they talk about chocolate and hazelnut.
On one side, you have Kaori-san matcha: vegetal, rounded, slightly sweet, with that little umami quality that adds depth without overpowering everything else.
On the other, blueberries: fresh, juicy, tangy, practically bursting in your mouth.
Together, they create:
- Perfect balance: the matcha brings softness, the blueberries bring zing.
- A real contrast in textures: tender crumb + berries that burst = happiness in every bite.
- An incredible colour: deep green flecked with purple… it's beautiful, Pinterest-worthy, and completely irresistible.
- A not-too-sweet snack: the blueberries sweeten naturally, the matcha lifts the flavours. No need to pile in the sugar.
- A "superfood" duo — without the marketing nonsense: matcha and blueberries are naturally rich in antioxidants, and that's all we'll say about that.
And most importantly: it's delicious! Which remains our favourite argument.
Ingredients for 8 matcha–blueberry muffins
- 2 eggs
- 180g plain flour
- 110ml oat milk
(regular milk works too. Oat milk makes the muffins softer; regular milk gives a slightly more "cakey" result) - 3 teaspoons of Kaori-san matcha
- 2 teaspoons of baking powder
- 1 tablespoon of vanilla sugar (optional — it's really just for that extra flavour)
- 1 tablespoon of honey
- 80g melted butter
- 1 pinch of salt
- Fresh blueberries (or frozen when out of season)
Step-by-step preparation (no stress)
1. Prepare the dry base
In a large bowl, combine: flour, baking powder, salt, vanilla sugar and Kaori-san matcha. Sift the flour and matcha together. Otherwise you risk ending up with lumps. Not ideal.
2. Prepare the wet ingredients
In another bowl, whisk together the eggs, milk and melted butter. One important reminder: don't burn your butter! Butter that's too hot or browned will add a bitter taste… which would completely undermine the soft, gentle character of this recipe.
If you see small bubbles or sense it starting to sizzle, take it off the heat immediately. Good melted butter is pale yellow — never brown.
Oat milk will give you more softness. Regular milk will produce a slightly denser batter. Your call.
3. Bring the two together
Pour the wet mixture into the dry ingredients.
Mix gently, just enough to bring everything together.
Over-mixing will make your muffins as dense as dumbbells. Keep it light.
4. Add the blueberries
Fold them in carefully with a spatula or spoon to avoid crushing them. (If they keep sinking to the bottom, here's a little trick: toss them in a spoonful of flour before adding them. Thanks, Grandma.)
As for quantity — that's entirely up to you. It's your recipe, your treat, your moment.
5. Baking (and how to avoid everything sticking)
Preheat your oven to 180°C (350°F).
Prepare your tin — two options:
- Option 1: pour the batter directly into the tin: lightly grease each cavity (a very thin layer is enough). Otherwise your muffins will cling on for dear life.
- Option 2: use paper cases: in this case, no prep needed — just place, fill, and relax (and they look adorable too!).
Then… fill each cavity three-quarters full. Muffins need room to rise.
Bake for 18 to 20 minutes, until they're well risen and lightly golden at the edges.
Leave to cool slightly before turning out (if you manage to resist eating one straight from the tin, we genuinely admire you).
Tips for incredibly soft muffins
Let's be honest: a dry muffin is pretty much the definition of culinary sadness.
Luckily, with a few simple gestures, you can turn your batter into a fluffy miracle.
Here are our secrets:
1. Don't overmix the batter (seriously, never)
We know it's tempting to make everything perfectly smooth… but that's exactly what you shouldn't do.
The more you mix, the more you develop the gluten, and the denser and chewier your muffins become.
The golden rule: mix just enough to incorporate the dry ingredients. Even if the batter isn't perfectly smooth, that's fine.
2. Let the batter rest for 5 minutes before baking
A little pro tip: a short rest allows the flour to absorb the moisture and gives the baking powder time to get going.
The result: better rise and a more tender texture.
3. Watch the temperature of your butter
Too hot, and it changes the texture of the batter and can "cook" the eggs.
Too cold, and it won't incorporate properly.
The goal: warm, gentle melted butter — nothing more.
4. Don't overload the batter with blueberries
Too many blueberries = too much moisture, risk of collapse or a soggy bottom.
Tip: add them at the end and fold them in gently.
You can also lightly flour them if they tend to sink (though it's not essential if your batter is well made).
5. Watch the baking like a matcha on the boil
Every oven is different.
After 16–17 minutes, do the skewer test → it should come out just clean, with a few crumbs. Overbaking = guaranteed dryness.
Adapt the recipe to your taste
Nothing is set in stone here. This recipe is your playground — have fun with it!
For a fully vegan version, just swap a few ingredients: replace the eggs with two tablespoons of apple sauce mixed with one tablespoon of ground flaxseed soaked in 2 tablespoons of water. Use margarine or a neutral oil in place of butter, and swap the honey for maple syrup. The result is just as soft and fragrant, with muffins that are moist and completely plant-based.
For a gluten-free version, you can replace the plain flour with a mix of rice flour and almond flour — a combination that brings both lightness and softness. Since these flours bind the batter a little less firmly, adding a spoonful of yoghurt (plant-based or not) helps achieve a supple, melt-in-the-mouth texture.
What to drink with these muffins?
These matcha–blueberry muffins are a little joy on their own… but paired with the right drink, they become completely irresistible. To stay in the soft, vegetal world of matcha, you can naturally enjoy them with a bowl of usucha: light, frothy, and subtle enough not to overwhelm the fruity blueberry flavour. If you prefer something more enveloping, a matcha latte (hot or iced) brings a milky roundness that pairs perfectly with the softness of the muffins.
Fancy a change? A hojicha latte makes an excellent alternative: its toasty, indulgent notes contrast beautifully with the freshness of the blueberries. On the tea side, a sencha or a white tea also works wonderfully for a delicate pairing that lets the dessert flavours shine.
In short: choose something soft, vegetal or lightly toasted… and let the magic happen.
These matcha and blueberry muffins are simple, quick, colourful, and frankly addictive. If you give them a try, send us a photo! We love seeing your creations (even the slightly wonky muffins — we never judge).
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