Are you ready to tantalize your taste buds with a delightful fusion of flavors? Introducing the Green Tea Muffins with Blueberries and Pomegranates—a scrumptious treat that not only satisfies your cravings but also packs a nutritious punch! Imagine biting into a soft, fluffy muffin bursting with juicy blueberries and the vibrant crunch of pomegranate seeds, all while enjoying the subtle earthiness of green tea. Perfect for breakfast, a snack, or even a light dessert, these muffins are sure to become a favorite in your kitchen. Ready to elevate your baking game? Let’s dive into this easy, mouthwatering recipe that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brewed green tea, cooled
- 1/2 cup yogurt
- 1/2 cup blueberries
- 1/2 cup pomegranate seeds
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well combined and there are no lumps.
- In another bowl, mix together the cooled brewed green tea, yogurt, and the large egg. Whisk until the mixture is smooth and well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries and pomegranate seeds, ensuring they are evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, evenly divide the batter among the 12 muffin cups, filling each about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Green Tea Muffins with Blueberries and Pomegranates warm or at room temperature. They make a perfect snack or breakfast treat!
Tips
- Quality Ingredients Matter: Use high-quality green tea for the best flavor. If you have loose leaf tea, brew it and strain it before adding it to your mixture for a richer taste.
- Don’t Overmix: When combining wet and dry ingredients, mix gently. Overmixing can lead to dense muffins, so it's okay if the batter is a little lumpy.
- Fresh Fruits: For the best results, use fresh blueberries and pomegranate seeds. If using frozen berries, do not thaw them to prevent the batter from turning purple!
- Check for Doneness: Ovens can vary, so start checking your muffins at the 18-minute mark. They should be golden brown and a toothpick inserted into the center should come out clean.
- Experiment with Add-Ins: Feel free to customize your muffins by adding nuts, seeds, or even a sprinkle of cinnamon for an extra flavor boost.
- Storage: Store your muffins in an airtight container at room temperature for up to three days or freeze them for longer storage. Just reheat before serving for that fresh-baked taste!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: g
Saturated Fat: 1g
Cholesterol: 25mg
