Sweet, tart blueberries add fruity flavor to these warm and satisfying Spiced Blueberry Muffins. A ginger-streusel topping adds texture and pizzazz!
For the last month or so, our blueberry bushes have been cranking out just enough berries to scatter over my yogurt and granola every morning. While I wish we had room to plant more blueberries, I definitely appreciate what we’ve got!
Sadly, my blueberries are coming to the end of their run. I’m going to miss heading outside in my pajamas to pick them every morning.
While I can’t grow enough berries to bake with, starting my days with fresh blueberries has inspired me to come up with a twist on my classic Blueberry Muffin recipe — one that’s packed with spices.
These Spiced Blueberry Muffins are tender, moist, and oh-so flavorful. Blueberries add tart sweetness and a crystallized ginger-rolled oat topping adds texture and pizzazz.
Because the recipe contains a generous quantity of berries, smaller berries prevent soggy patches in your muffins and ensure better overall texture and structure.
If you can’t find small fresh blueberries, I recommend using frozen berries instead (frozen berries labeled “wild” are usually petite in size and perfect for baking). I’ve made this recipe with both fresh and frozen berries, and either works great.
If you do use frozen berries, be sure to keep them in the freezer until you’re just ready to use them. Once they start to melt, they release their juices and tend to break up when you fold them into the batter.
How to Make Spiced Blueberry Muffins
While this recipe has a few steps, working through them in order makes these muffins quick and easy to prepare.
Start by mixing together the streusel topping. Crystallized ginger, rolled oats, flour, brown sugar, cinnamon, and salt combine in a cookie-like batter. Set it aside until it’s time press it onto the just-mixed batter.
Whisk together the dry ingredients and breathe in the comforting mixture of spices. The aroma of ginger, cinnamon, cardamom, and cloves will make make you eager for the finished muffins!
Next, mix up the wet ingredients and combine the wet and dry ingredients until just mixed. Fold in the blueberries and add the thick batter to muffin pans. Using a cookie scoop makes easy work of filling the muffin cups evenly and with very little mess.
Top with the streusel and bake until a toothpick poked in the center of a muffin comes out clean, about 20 minutes.
So simple! So quick! These deeply-spiced, blueberry-packed muffins will warm your belly and boost your mood. Enjoy!
Spiced Blueberry Muffins with Ginger-Streusel Topping
- 1/2 cup rolled oats
- 1/2 cup unbleached all-purpose flour
- 1/2 cup packed brown sugar
- 3 tablespoons minced crystallized ginger
- 1/2 teaspoon cinnamon
- pinch kosher salt
- 1/2 cup unsalted butter chopped in cubes
- 2 cups unbleached all-purpose flour (can swap in up to 1/2 cup whole wheat flour if desired)
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 1/3 cups packed brown sugar
- 1 cup sour cream
- 1/2 cup unsalted butter melted and cooled slightly
- 1 1/2 cups small fresh or frozen blueberries (if using frozen berries, leave them in the freezer until right before you add them)
- Preheat oven to 375° F.
- Grease or paper-line the wells of 16 muffin cups.
- Whisk oats, flour, brown sugar, minced crystallized ginger, cinnamon, and salt to combine.
- Toss in the butter to coat. With a pastry blender or clean fingers, work butter into the dry ingredients until the butter is evenly distributed and the mixture takes on an almost cookie dough-like texture that still feels a bit rough. Set aside.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cardamom, cloves, and salt.
- In a separate bowl, whisk together eggs, brown sugar, and sour cream. Add the melted butter and whisk well to combine.
- Add half of the dry ingredients to the wet, whisking until the mixture begins to come together. Add remaining dry ingredients and stir the mixture with a silicone spatula until it just comes together. Fold in blueberries.
- Scoop the batter into the prepared pan with an ice cream scoop or large spoon.
- Divide the streusel topping over the muffin batter and bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Let cool in the muffin pan for 10 to 15 minutes before removing muffins to a cooling rack. Serve warm or at room temperature.
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