Matcha Blueberry Muffins

I’ve expressed my love for matcha before, and I must say that it has become my spirit food. It’s awesome, and if you have never heard of it before, you can read my review of the green tea powder here. I had previously only used matcha in drinks, so I decided to switch things up and try it in a muffin recipe. Due to a bad wheat allergy, I eat gluten-free. This means that I steer clear of certain proteins that are found in wheat, barley, and rye. As a result, I will be using a gluten-free mix in this recipe. Those with Celiac Disease may have to be more careful with the ingredients, but this recipe fully caters to my diet. My family and friends all eat my gluten-free recipes and still love them, so these muffins are great for anyone! Here’s how to make these delicious matcha treats:

Muffin ingredients:

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  • Krusteaz Gluten-Free Blueberry Muffin Mix (This mix comes with a can of blueberries, so you will need to add blueberries to your ingredient list if you decided to use a plain mix.)
  • 3 eggs
  • 1/3 cup vegetable oil (I substituted canola oil)
  • 1/4 cup water
  • 1 tsp matcha (I recommend using a good quality matcha, which can unfortunately get pricey. The price is worth it, though; your body will thank you. I have come to swear by David’s Tea Grand Cru Matcha, but that’s just me.)

Mix and cook:

Step 1: Combine oil, water, muffin mix, eggs, and matcha in a bowl. Stir until fully mixed.

Step 1: Combine oil, water, muffin mix, eggs, and matcha in a bowl. Stir until fully mixed. Your batter will turn a nice green color.

Step 2: Gently fold blueberries into the mix.

Step 2: Gently fold blueberries into the mix.

Step 4: Line a muffin tin with cupcake holders and fill them about 2/3 of the way with your batter.

Step 3: Line a muffin tin with cupcake holders and fill them about 2/3 of the way with your batter.

Step 4: Heat your oven to 400 degrees, and bake for 14-16 minutes.

Step 4: Heat your oven to 400 degrees, and bake for 14-16 minutes, or until golden.

Step 5: Once the muffins are golden, take them out of the oven and let them cool. While they're cooling, you can begin making the glaze.

Step 5: Once the muffins are golden, take them out of the oven and let them cool. While they’re cooling, you can begin making the glaze.

Glaze INGREDIENTS:

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  • 1 cup sour cream
  • 1/3 cup confectioners sugar
  • 1/4 teaspoon matcha

Glaze muffins:

Step 1: Combine all glaze ingredients in a bowl. Stir until creamy.

Step 6: Combine all glaze ingredients in a bowl. Stir until creamy.

Step 2: Spread glaze on cooled muffins.

Step 7: Spread glaze on cooled muffins.

Step 8: Chill and serve! You can choose to eat these warm if you'd like, but I have found that they are much better eaten cold. This allows the glaze to harden. Because the glaze contains sour cream, you should keep any leftovers in the refrigerator.

Step 8: Chill and serve! You can choose to eat these warm if you’d like, but I have found that they are much better eaten cold. This allows the glaze to harden. Since the glaze contains sour cream, you should keep any leftovers in the refrigerator.

These muffins are absolutely amazing. They don’t take very long to make, and the added matcha just makes them even more enjoyable. Try them for yourself!

YUM

YUM!

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