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 they begin to come together. Add remaining dry ingredients and stir the mixture with a silicone spatula until the mixture 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.