Blueberry-gingerbread muffins

Adapted from the post punk kitchen recipe.

I'm not really sure about the difference between muffins and cupcakes, except that muffins have less sugar and no icing. Isa's gingerbread cupcakes seem perfectly suited to become muffins. Adding blueberries picked over the weekend made them seem more like breakfast and less like dessert. 🙂


1 1/4 cups all purpose flour
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup applesauce
1/3 cup molasses
1/3 cup maple syrup
1/4 cup milk
1/2 cup blueberries

– Pre-heat oven to 350 degrees and grease a 12 cup muffin pan.
– Mix all the dry ingredients, flour through salt.
– Whisk together the wet ingredients in a bowl.
– Whisk in the dry ingredients into the wet.
– Fold in the blueberries.
– Pour the batter into the pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
– Let em cool before removing from the pan.
– Serve with vanilla yogurt and fresh fruit.

Per muffin 148 Cals, 4.9 gm fat, 25 gm carbs and 1.6 gm protein. To cut back on the calories replace all but 1 tbsp of oil with applesauce.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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8 Responses to Blueberry-gingerbread muffins

  1. Emjay says:

    I would not have thought of mixing blueberries with gingerbread. That sounds an interesting combination. And, now you have made me hungry!!!

  2. GINGER!!!! I love ginger!!!!! These have maple syrup in them? How wonderful! somebody gave me one of those tiny bottles (REALLY tiny) of real maple syrup (from one of those squirt-it-yourself maple syrup farms) and I haven't known what to do with it! These look like something I could actually make without hazardously contaminating the East Coast!! I'm going to rpint the recipe and see what I can do — THANK YOU!!!!!!!!!!! *smooochies*

  3. Purplesque says:

    Summer and winter combined in one convenient muffin! What could be better?

  4. Purplesque says:

    Real maple syrup is so good in these.If you like ginger check out the original recipe has chopped crystallized ginger and lemon zest..should be Really good.p.s. maple syrup would also taste great in your coconut cornbread. 🙂

  5. Karen Lynn says:

    Ginger and blueberries? I would have never thought they'd go together. Boy do they look yummy :)) I can almost taste your food just looking at the pictures! I think I'd like to try this recipe with apples or raisins. mmmm

  6. Purplesque says:

    Apples..yum. I love apples in baked goods.

  7. TBC says:

    Like me, you've been busy too with blueberries. 😀

  8. Purplesque says:

    Ha ha..yes, but your muffins are much prettier than mine!

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