Recipes and Cooking Ginger-Blueberry Muffins 4.0 (1) Fresh and ground ginger infuse these moist blueberry muffins with flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cool Time: 5 mins Bake Time: 15 mins Total Time: 50 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 ¾ cup fresh blueberries 1 ⅔ cup cake flour 1 ¼ cup bread flour 2 teaspoon baking powder 1 teaspoon ground ginger ¾ teaspoon salt ½ teaspoon baking soda ⅓ cup honey 3 tablespoon molasses 1 tablespoon grated fresh ginger ⅔ cup butter, softened ⅔ cup packed brown sugar 2 eggs ½ cup buttermilk Powdered sugar Directions Arrange blueberries in a single layer in a 15x10x1-inch baking pan. Freeze for 30 minutes or until berries are firm. Preheat oven to 375 degrees F. Grease 24 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large bowl combine cake flour, bread flour, baking powder, ginger, salt and baking soda; set aside. In a small bowl combine the honey, molasses and fresh ginger. In a large mixing bowl beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at time, beating after each addition just until combined. Add the honey mixture, beating on low speed until just combined. Alternately add the flour mixture and buttermilk, beating on low speed until just combined after each addition. Fold in blueberries. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 15 to 17 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm sprinkled with powdered sugar. Print Nutrition Facts (per serving) 167 Calories 6g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 167 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 31mg 10% Sodium 180mg 8% Total Carbohydrate 27g 10% Total Sugars 13g Protein 2g Vitamin C 1.2mg 6% Calcium 50.5mg 4% Iron 1.4mg 8% Potassium 89mg 2% Folate, total 36.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.