Egg & Toast

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Blueberry Gingerbread Streusel Muffins - via Julie West From the kitchen of kelpiep

Source: A Tracey original



  • 1 c. butter, softened
  • 1 c. granulated sugar
  • 1 c. molasses
  • 3 eggs
  • 1 c. buttermilk
  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 T. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • Pinch of ground cloves
  • 1 1/2 c. fresh blueberries
  • 1 T. all-purpose flour

Streusel Topping:

  • 2 T. all-purpose flour
  • 1/4 c. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1 T. butter (use a generous tablespoon of butter)


For the Streusel Topping:

  1. Combine the 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon ground cinnamon in a small bowl.
  2. Cut in the (generous) 1 tablespoon of butter until the mixture is crumbly. Set aside.

For the Muffins:

  1. With an electric mixer, beat the 1 cup of butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add molasses; beat until blended. Add eggs, one at a time, beating after each addition until blended. Add buttermilk and beat until blended.
  2. In a separate bowl, combine the 3 cups of flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the wet mixture, beating on medium-low speed until just combined.
  3. Toss blueberries with the remaining 1 tablespoon of flour. Fold the flour-coated blueberries into the muffin batter.
  4. Spoon batter into lightly greased muffin pans, filling each muffin cup 3/4 full. Sprinkle streusel topping evenly over the tops of the filled muffin cups.
  5. Bake at 350 degrees for 20 minutes. Let cool in the pan for 5-8 minutes; remove muffins to a cooling rack.