December 12, 2012

Blueberry Gingerbread Streusel Muffins



Mmmmmmmm ... gingerbread.  It's one of my absolute favorite Christmas traditions.  I make gingerbread cookies every year.  And though we don't do it every year, our family has lots of fun with gingerbread houses, too.

So when I had the opportunity to participate in the 'Twist Up Tradition with Blueberries!' recipe challenge, sponsored by the U.S. Highbush Blueberry Council, I knew exactly what tradition I wanted to 'twist up' ...



gingerbread, of course!

So, what exactly is the challenge put forth in the 'blueberry tradition twist,' you ask?


"Twist up tradition with blueberries! We want you to start thinking about blueberries in new & unique ways during the winter months with winter fresh and frozen blueberries. Our goal is to encourage blueberry lovers to twist up tradition ... Think outside the box while taking your holiday cravings into consideration. Let’s see what these little blue dynamos can do!"

Okay!  I'm game!  And I can hear many of you out there right now saying ... But blueberries in gingerbread??

Oh, yes.  It's total deliciousness.


Just ask my tasting team ... uh, that would be my teacher friends at school ... who got to be the benefactors of the test batches of these Blueberry Gingerbread Streusel Muffins.  The tasting team gave them very high marks!

So, do you like my tradition twist?  Not sure? ... give the twist a try - you'll be so glad you did.

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Blueberry Gingerbread Streusel Muffins
Source:  A Tracey original

Ingredients
Muffins:
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)


Directions
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.

Makes about 30 muffins.

Enjoy!

Check out the 'Little Blue Dynamos' blueberry site for many creative ways to cook up blueberries.


4 comments:

  1. Oh my, these look wonderful! I love gingerbread, and these sound so good with the blueberries! YUM!!

    ReplyDelete
  2. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
    Miz Helen

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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