Blueberry Matcha “Boba” Tea Recipe

I replaced chewy pearls with frozen blueberries and creamy oat milk to create a slightly sweet, beauty-boosting, vegan and dairy-free Matcha Boba Tea Recipe featuring our Matcha Beauty plant-based collagen boost blend.

I never thought frozen blueberries would replace chewy pearls so well, but wow, they do. I stir them into my Matcha Beauty plant-based collagen boost blend and it feels like a treat you can actually brag about.

Blueberry Boba Recipe fans will think it’s a playful twist, and Matcha Boba Tea lovers might get a little surprised. It’s slightly sweet, totally vegan, and makes you wonder why you havent tried this sooner.

I love how it looks, how it tastes, and how simple it feels even when you want something a bit fancy.

Ingredients

• Frozen blueberries: fiber rich, antioxidants packed, sweet-tart bite that brightens the drink.
• Matcha blend: gives gentle caffeine, green tea antioxidants and some plant based protein, its nice.
• Unsweetened oat milk: creamy, adds fiber and carbs, little protein, keeps it dairy free.
• Maple syrup or agave: natural sweetener, mostly sugars so adds carbs and mellow flavor.
• Lemon or lime: optional bright acid, tiny vitamin C, cuts sweetness for balance, dont overdo.
• Ice cubes: cools and dilutes a bit so flavors breathe, dont overdo.

Ingredient Quantities

• 1 cup frozen blueberries, for the “boba” pearls, slightly thaw if you dont like rock hard fruit
• 1 scoop (about 1 tbsp) Matcha Beauty plant-based collagen boost blend
• 2 to 3 tablespoons hot water, for whisking the matcha blend
• 1 to 1 1/4 cups unsweetened oat milk
• 1 to 2 tablespoons maple syrup or agave nectar, to taste
• 1/2 cup ice cubes (optional, for a colder drink)
• 1 lemon or lime wedge (optional, for a touch of brightness)

How to Make this

1. Slightly thaw 1 cup frozen blueberries if you dont like rock hard fruit; for softer, toss them with about 1 tablespoon maple syrup and a squeeze of lemon or lime and let sit 5 to 10 minutes, or nuke for 20 to 30 seconds to loosen them up and make a little syrup.

2. Put 1 scoop (about 1 tablespoon) Matcha Beauty plant based collagen boost blend into a small bowl or jar.

3. Add 2 to 3 tablespoons hot water that’s hot but not boiling, whisk briskly until smooth and a little frothy. No whisk, no problem shake it in a jar with a lid.

4. Sweeten either the blueberry mix or the matcha with 1 to 2 tablespoons maple syrup or agave nectar to taste; start with less, you can always add more.

5. Spoon the blueberries and any syrup or juice into a tall glass as your “boba” base.

6. Add 1/2 cup ice cubes now if you want a colder drink.

7. Pour 1 to 1 1/4 cups unsweetened oat milk over the berries, then slowly pour the whisked matcha on top for a pretty layered look. Stir if you want it mixed up.

8. Taste and adjust: more sweetener if needed, or squeeze the lemon or lime wedge for a bright lift. Use a wide straw or spoon to scoop up the blueberry pearls and enjoy right away.

Equipment Needed

1. Tall glass or tumbler, for the pretty layered look
2. Small bowl or jar with a tight-fitting lid, for whisking or shaking the matcha
3. Small whisk or handheld milk frother, or just a jar you can shake if you dont have one
4. Tablespoon measuring spoon plus a 1-cup measuring cup, for scooping the matcha and measuring oat milk
5. Spoon or small ladle, to spoon the blueberries and their syrup into the glass
6. Wide straw or long-handled spoon, so you can scoop up the blueberry pearls while you drink
7. Microwave-safe bowl or plate (to nuke the berries for 20–30 seconds) or a small saucepan to gently warm them
8. Cutting board and paring knife, for the lemon or lime wedge

FAQ

Blueberry Matcha “Boba” Tea Recipe Substitutions and Variations

• Frozen blueberries for the “boba” pearls: swap with cooked tapioca pearls (about 1/4 cup cooked) for the classic chewy boba vibe, or use frozen blackberries or halved frozen grapes for fruity bite. Tip: toss cooked pearls in a little brown sugar syrup so they dont taste bland.
• Matcha Beauty plant based collagen boost blend: use 1 teaspoon good quality matcha plus 1 scoop unflavored collagen peptides or a plant protein powder if you need a vegan option. Whisk the same 2 to 3 tablespoons hot water so it dissolves smooth.
• Unsweetened oat milk: replace with almond milk, soy milk, or light canned coconut milk thinned with water for extra creaminess. Almond is lighter, coconut adds a tropical note, soy stays neutral.
• Maple syrup or agave nectar: swap for honey if youre not vegan, simple syrup (equal parts sugar and water), or date syrup for a deeper caramel like sweetness. Start with 1 tablespoon and adjust to taste.

Pro Tips

1) Let the frozen berries mellow out first. Toss them with a tiny bit of sweetener and a squeeze of citrus and let them sit 5 to 10 mins so they release a syrupy juice. If you want them colder but not rock hard nubs, zap for 15–25 seconds. This makes the bottom less watery and way easier to scoop.

2) For clump free matcha, sift the powder into your bowl or jar first, then bloom it with hot but not boiling water. Use a small whisk, a milk frother or even shake it in a jar to get it smooth and a little foamy. If it still has lumps, a quick frother blast fixes it fast.

3) Want a pretty layer that actually stays? Chill your glass and your oat milk, and pour the matcha slowly over the back of a spoon held just above the milk. Slow, steady pour keeps the layers distinct longer so you get that nice look before you stir.

4) Balance the sweetness and texture like a pro. Start with less sweetener, taste, then add. If the berry juice is too thin, smash a few berries or stir in a teaspoon of chia to thicken it up. A tiny pinch of salt or an extra squeeze of lemon/lime will make the flavors pop more than just pouring in more sweetener.