I found this recipe for Blueberry Matcha Muffins on a great blog that I am on often called The New Potato. These muffins also use almond meal which gives it a cake like texture. I changed the flour and I used coconut oil instead of butter.


1 cup whole wheat flour

2/3 cup spelt light flour

1/3 cup almond meal

1 tbsp matcha powder

1 tsp baking powder

1/2 tsp sea salt

1/2 cup plus 2 tbsp oil – coconut oil, safflower oil

1/2 cup cane sugar

1/3 cup honey

2 organic eggs

1/2 tsp pure vanilla extract

1/2 cup unsweetened almond milk

1 cup fresh or frozen (thawed) blueberries


Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use the silicone muffin cups. In a bowl mix oil and sugar together. Add honey, eggs and vanilla extract. Mix until combined. CombineĀ flours, almond meal, matcha powder, baking powder and sea salt into wet ingredients. Then add half almond milk and beat until combined. Add remaining almond milk and mix once again. Fold in blueberries and scoop into muffin cups. Bake for 20 – 25 minutes. Take out of oven and let cool for a few minutes. Transfer to a cooling rack and cool for another 15 minutes. Enjoy!