I love this So Matcha Lemon and Blueberry Muffin Recipe. In the last week or so I have been having the time of my life playing around with So Matcha Culinary Grade Green Tea Powder. You can read the health benefits of this awesome tea here.
I have made a smoothie recipe and an ice lolly recipe which I am sure you will love. These are super tasty and I have kept the ingredients as natural and as healthy as possible – so they are super good for you too.
Today I am going to share a delightful So Matcha Lemon and Blueberry Muffin recipe with you. This muffin recipe works well. The muffins don’t rise too high, they are moist and fluffy, packed with flavour and packed even more with goodness for you. Both of my children love these muffins – although Little Miss Sunshine would prefer if I took the blueberry off the top of the muffin. Mr Toddler would happily devour the whole lot if given the opportunity.
The muffin recipe produces a muffin that is everything you would expect from both a good blueberry muffin and a good lemon poppy muffin. It combines the 2 flavours in a beautiful marriage merged together with the So Matcha Green Tea Powder. This recipe will not disappoint! In my family – I adore lemon poppy muffins and Husby can feast on Blueberry muffins – this is one muffin that satisfies both of us completely – no one is settling here! And I assure you, your whole family will love it too!
- 1 cup Nutty Wheat Flour
- 1 cup Oats
- pinch of salt
- 1 heaped tsp So Matcha Culinary Grade Green Tea Powder
- 1/2 cup Xylitol
- 1 cup Buttermilk
- 2 tsp Vinegar
- 1 tsp Baking Soda
- 1cup Butter, melted
- Zest of 2 Lemons
- Juice of 1 Lemon
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Fresh Blueberries
- Splash of milk
- Splash of Icing Sugar
- Poppy Seeds
- Preheat the oven to 200C and place paper cupcake shells into a muffin pan
- Blits the nutty wheat flour and the oats together
- Add to a mixing bowl with salt, xylitol and matcha tea powder and mix together
- Add the zest of 2 lemons to the dry ingredients
- In a separate bowl, mix the melted butter, eggs, vanilla extract and juice of 1 lemon
- Add the butter mixture to the dry ingredients
- Add the blueberries to the mixture and mix to allow an even distribution of blueberries through the batter
- In a separate bowl mix the buttermilk, vinegar and baking soda
- Add to the mixture and mix well
- Spoon the batter into the paper cupcake shells
- Bake for 20 minutes
- Allow to cool
- Mix the milk, icing sugar and a squeeze of lemon juice
- Spread this onto each muffin
- Sprinkle the muffins with poppy seeds and top with a fresh blueberry.
- Enjoy with a cup of tea
I hope you have enjoyed my matcha tea recipes. I encourage you to play around with this culinary grade green tea powder – it is vibrant in taste, colour and health benefits and goes well in a lot of dishes. If you make any matcha recipes – please share them with me and the other readers – we would love to try out your recipes too!
**Disclaimer: So Matcha sent me their culinary grade powder free of charge in exchange for some recipes with the powder. I was not paid to do these posts. The opinions are my own. The images are my own – please respect that. Thank you to So Matcha for this opportunity – I have had an amazing time making these recipes!**