Matcha Blueberry Muffins

Makes: 12 Large Muffins


1 and 2/3 cups All Purpose Flour

1/3 Cup Almond Meal

1 tablespoon Matcha Powder

1 teaspoons Baking Powder

1/2 teaspoon Kosher Salt

1/2 cup plus 2 tablespoons Unsalted Butter, softened

1/2 cup Sugar

1/3 cup Honey

2 large Eggs

1/2 teaspoon Vanilla Extract

1/2 cup Almond Milk

1 cups Blueberries


Preheat oven to 375 degrees Fahrenheit. Grease muffin tins or line with baking cups.

In the bowl of a stand mixer, beat the butter on medium speed for 1 minute. Add sugar and mix together on medium speed until light and fluffy. Add honey, eggs, and vanilla extract. Beat until just combined. Add all the dry ingredients, mix until mostly incorporated. Add half the almond milk and continue to mix until just combined. Gently fold in the blueberries.

Evenly distribute the batter among 12 muffin tins and bake for 18-22 minutes. Let cool in the muffin tin for 5 minutes and transfer to a wire rack. Let cool and store in an air-tight container.

Photographed by Alli Shepherd.