Blueberry Ginger Muffins

6 Tbsp. unsalted butter, melted
1 cup packed light brown sugar, plus extra for topping
1/2 cup milk
1 large egg
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups all purpose flour
1/4 cup chopped crystallized ginger
1 1/2 cups blueberries
Preheat the oven to 350* and prepare a muffin tin with paper liners or nonstick spray.
Mix the butter, brown sugar, milk, and egg until well blended. Add the baking powder, cinnamon, and salt; mix well. Gently fold in the flour until just combined. Very gently fold in the Ginger and blueberries. Divide the batter among the prepared muffin cups. Top each muffin with 1/4 teaspoon of brown sugar. Bake 25 minutes or until a knife or tester inserted comes out clean. This recipe makes 9 large or 12 smaller muffins.