Matcha Blueberry Muffins Topped with Toasted Coconut Streusel!
Matcha blueberry muffins with a toasted coconut streusel topping sound so gourmet right?? Lol they're really so easy to make. Shh! Its just a quick store bought mix hack that turned out amazing!
What you'll need to make Matcha Blueberry Muffins:
- Blueberry Muffin Mix - I really like this one, you should be able to find in your local supermarket. This mix comes with a can of little wild blueberries instead of a dried blueberries and the muffins are really very good! They even have a gluten-free version! So soft and fluffy. You don't even need to add butter to it...this is just want I keep telling myself (although I still always add butter to it!)
- Matcha powder - easily found on Amazon, local grocery stores or other specialty food stores.
- Eggs
- Oil
- Water
I just follow the recipe on the box to make these muffins and a tablespoon of matcha powder to the dry muffin mix. That way the matcha gets evenly distributed through the entire mix. You need to make sure to add the matcha before the blueberries get mixed in or you will end up with clumps of matcha.
The matcha not only adds a beautiful earthy green hue to the muffins but also a nice sweet nuttiness to the fruity floral flavor the blueberry muffins. It pairs perfectly!
Once you get that batter prepped and poured into the cupcake liners you can work on the fun part: the topping!
Toasted Coconut Streusel Topping
Now on to the topping! Its a simple streusel topping with shredded sweetened coconut mix into it! There's no need to toast the shredded coconut flakes beforehand. Just top the muffin batter before baking so the streusel bakes into the muffin and the coconut will get toasted at the same time!
So so easy! The hardest part is not eating the entire tray as soon as they come out of the oven!
For more fruit filled recipes, check out: Lavender Berry Jam, Chocolate Chip Cherry Scones, Ricotta Fruit Toast – 3 Ways, Maple Chai Apple Topped Buttermilk Pancakes
Matcha Blueberry Muffins with Toasted Coconut Streusel Topping
Ingredients
Matcha Blueberry Muffins
- 1 tablespoon matcha powder
- 1 blueberry muffin mix
- 2 eggs
- ½ cup oil melted
- ⅔ cup water
Toasted Coconut Streusel Topping
- ½ cup shredded sweetened coconut
- 2 tablespoons all purpose flour
- 2 tablespoons butter cold, cut into pieces
- 1 tablespoon light brown sugar
Instructions
- Preheat oven 400° or according to package directions. Line cupcake pan with cupcake liners, set aside.
- In a large mixing bowl, add the muffin mix and matcha powder, whisk to combine. Add eggs, oil, water and stir to make muffin batter. Gently fold in rinsed blueberries (if packed separately)
- Scoop batter into cupcake liners. About ¼ cup of batter in each liner or until about ⅔ full.
- In a small bowl, combine coconut, flour, brown sugar, stir to combine. Add in butter and use your hands to mix until crumbly. Add about 1 teaspoon of streusel to the top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool completely before filling and frosting.
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