Header shot of some blueberry matcha muffins with cream cheese tops. There's also a bunch of fresh blueberries featured.

Blueberry Matcha Muffins with Blueberry Cream Cheese Tops

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I’ve long been a fan of blueberry and matcha together. I fell in love with this combo years ago via a blueberry matcha latte (that I still think about to this day). For some reason, however, I never combined them in a recipe until now. Matcha’s flavor notes are grassy, sweet, savory, and umami. They pair perfectly with the rich sweetness of blueberries. To (literally) top it all off, I added a blueberry cream cheese topping to these blueberry matcha muffins. It makes for a striking look, while also adding some lovely texture and flavor. I’m really happy with how these muffins turned out, so I hope you’ll give them a try!

What’s matcha?

I’m guessing if you’re here you already know what matcha is, but let’s go over it just in case. Matcha is a finely ground powder made from green tea leaves. It’s got a distinct taste (as I mentioned earlier, it’s grassy, sweet, and nutty with a savory umami quality) and a beautiful bright green color. Matcha originated in China but is particularly popular and significant in Japan. It’s delicious and comforting and if you haven’t tried it, you should!

How do I make the blueberry cream cheese topping?

Cream cheese toppings might feel intimidating, but they’re actually quite easy to make. For this, I made a little blueberry compote and mixed it with some cream cheese. It yielded a beyond vibrant color with a flavor to match! Never made a compote before? No worries! This one is super simple. It’s half a cup of blueberries, along with one tbsp granulated sugar and the juice of one lemon. You essentially throw the ingredients into a small pan and cook on the stove over medium heat for a few minutes until it’s nice and saucy. Smush the blueberries as you go. Then remove from heat and let cool for a few minutes before mixing it with the cream cheese. Once it’s all mixed up, add a small dollop to the top of each of your blueberry matcha muffins before baking.

How to store these muffins.

Since these muffins have a cream cheese top, it’s best to store them in the fridge. Just pop them in an airtight container first and they’ll be good for a few days! They taste great cold, at room temperature, or warmed up. I’m a sucker for a warm baked good, so I’ll sometimes microwave them for about 20 seconds before eating.


Blueberry Matcha Muffins with Blueberry Cream Cheese Tops

Course Breakfast, Dessert, Snack
Keyword blueberry cream cheese, blueberry matcha, blueberry matcha muffins, Blueberry Matcha Muffins with Blueberry Cream Cheese Tops, cream cheese topping, muffins
Cook Time 22 minutes
Servings 18



  • 4 oz Butter Softened
  • 1 cup Granualted ugar 200g
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • 2 tsp Lemon zest
  • 2 cups All purpose flour 240g
  • 1/2 tsp Salt
  • 2 tsp Baking powder
  • 1 1/2 tbsp Matcha
  • 1/2 cup Milk (Use whatever type you'd like! I used oat.)
  • 2 cups Blueberries

Blueberry cream cheese topping

  • 1/2 cup Blueberries
  • 1 tbsp Granulated sugar 12g
  • 1 tbsp Lemon juice
  • 8 oz Cream cheese Softened


  • Preheat the oven to 375° Fahrenheit. Then line a standard muffin tin with liners and set to the side.
  • Add flour, salt, matcha and baking powder to a medium sized bowl and whisk to combine. Then set aside.
  • Cream together the butter and sugar until they're completely combined and look light and fluffy. Then add the eggs, vanilla extract, and lemon zest and whisk to combine.
  • Add the dry mixture from step 2 to the wet one and whisk to combine. Then pour in the milk and whisk until just smooth. Fold in the blueberries, then transfer the batter to your prepared muffin tin! I like to fill each cup about 3/4 of the way.
  • Now make the blueberry cream cheese mixture. To do this, add blueberries, lemon juice, and 1 tbsp sugar to a small pan and set on the stove over medium heat. Cook for a few minutes, smushing the blueberries as you go. It's done when all the blueberries are smushed and it's bubbly and saucy. Let cool for a few minutes, then add to a bowl along with your cream cheese and mix to combine. It doesn't have to be perfectly smooth, but there shouldn't be any large chunks of cream cheese.
  • Add a dollop of blueberry cream cheese to the top of each muffin. I used about a half a tbsp for each. Then bake for 22-25 minutes, or until you can stick a toothpick into the center of a muffin (avoiding the cream cheese topping) and remove it cleanly. Then let cool in the pan for a few minutes before transferring to a cooling rack and/or eating.


If you’re not eating these within a few hours, put them in the fridge in an airtight container, where they’ll be good for a few days!

As always, if you make this, I hope you love it! Either way, let me know your thoughts in the comments or on Instagram. And don’t forget to tag me if you share a picture. I always love hearing from you and seeing your creations.

Looking for more breakfast goodies or sweet summer treats? Try my brigadeiro banana bread or my cinnamon croissant french toast! My friends over at Cooking with Wine also just shared a recipe for Biscoff Cinnamon Waffles with Nutella Cream that looks like it’s to die for.

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