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Spiced Blueberry Muffins with Ginger-Streusel Topping

Sweet, tart blueberries add fruity flavor to these warm and satisfying Spiced Blueberry Muffins. A ginger-streusel topping adds texture and pizzazz! Makes 16 muffins.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins



  • 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.