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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

Ingredients

Muffins

  • 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

Instructions

  • 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.

Notes

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!