Blackberry Cream Cheese Muffins

My Blackberry Cream Cheese Muffins taste like they’re fresh from your favorite bakery! These moist, sweet and blackberry packed breakfast muffins are sure to get your day off to a great start.

Blackberry Cream Cheese Muffins

My cream cheese muffins are the perfect breakfast muffins. They’re sweet and packed with fresh blueberries that color parts of the muffin purple. They’re gorgeous and delicious.

Be sure to try my Blueberry Banana Bread Muffins too! Follow Picky Palate on Instagram for daily recipe inspiration.

Flour, Eggs, Blackberries, Vanilla and the Remaining Muffin Ingredients on a Counter Top

What You’ll Need

  • fresh blackberries– Check your produce section for nice fresh blackberries. Make sure they’re washed and dried before adding to recipe.
  • salted butter– For most of my recipes I use salted butter. Unsalted works too.
  • cream cheese, softened– Use a full fat cream cheese for the recipe.
  • lemon or orange zest– Use a fine grater to get the zest from a lemon or orange. Adds such a nice freshness to the muffins.
  • granulated sugar– This fine white sugar adds sweetness to the muffin.
  • eggs– For consistency, I use large eggs in my cooking and baking.
  • pure vanilla extract– Use pure vanilla extract for best tasting results.
  • all-purpose flour– Flour is the main dry ingredient in the muffins.
  • kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
  • baking soda– Baking soda helps the muffins rise during baking.
  • baking powder– Baking powder also helps the muffins to rise during baking.
  • heavy cream– Heavy cream is added to the muffin batter. Find heavy cream in the dairy section of the grocery store.

Butter, Sugar, Cream Cheese and Lemon Zest in a Large Glass Bowl

How To Make Blackberry Cream Cheese Muffins

  1. Preheat oven to 350 degrees F. and spray a 12 cup muffin tin with cooking spray. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.
  2. Place butter, cream cheese, sugar and zest in a large mixing bowl, mix until well combined. Beat in the eggs and vanilla until well combined.
  3. Add flour, baking powder, baking soda and salt to the wet ingredients, mixing gently until dough starts to form. Drizzle in heavy cream, stir to combine then fold in blackberries.
  4. Scoop muffin batter into muffin tins, filled 3/4 full. Can fill closer to the top, bakes just fine.  Bake for 24-28 minutes or until golden brown on top and cooked through. Remove and let cool.

Sugar-Coated Blackberries in a Small White Bowl

Sprinkle sugar over the blackberries and toss to coat all sides. Set aside for a few minutes.

The Eggs Being Poured Into the Mixing Bowl with the Muffin Batter

Start making the muffins by combining the butter, cream cheese and sugar, beating until well combined. You can make these muffins by hand in a large mixing bowl, or you can also use a stand mixer if you prefer.

The Dry Ingredient Mixture on Top of the Combined Wet Ingredients in the Bowl

Add the dry ingredients to the mixing bowl, slowly stirring just until dough starts to form.

Heavy Cream Being Poured into the Cream Cheese Muffin Batter

Drizzle in heavy cream, stirring until just combined.

Blackberries Sitting on Top of the Muffin Batter in a Bowl

Fold in the sugared blackberries.

Scoops of Blackberry Cream Cheese Muffin Batter Assembled in a Muffin Pan

Make sure your muffin tin is generously sprayed with cooking spray and scoop muffin batter into each muffin cup. I filled close to the top of the cup.

A Hand Holding a Bakery-Style Blackberry Muffin with More Muffins in the Background

Bake the muffins at 350 degrees F. for 24-28 minutes, until toothpick comes clean from center. Let muffins cool for 20 minutes before transferring. Tip: Run a plastic knife around muffin edges while still warm to help loosen when removing.

The Top of a Blackberry Cream Cheese Muffin Being Held Over a Plate and Napkin

How To Serve Muffins

Serve muffins for breakfast, brunch or any snack time. They also make the absolute best muffin tops!

How To Store Leftovers

Store any leftover muffins in a large Ziplock bag for up to 3 days in the refrigerator. Warm in the microwave for 15 seconds, if desired.

Recipe Tips For Success

  • Use fresh blackberries if possible. You’ll have less color spreading. If using frozen, your muffins will be more purple. Not the biggest deal, but I prefer using fresh.
  • Make sure your muffin pan is sprayed with cooking spray for easy removal.
  • Watch muffins the last few minutes of baking, don’t over bake.
Five Blackberry Muffins on a Piece of Parchment Paper

Blackberry Cream Cheese Muffins

My Blackberry Cream Cheese Muffins taste like they're fresh from your favorite bakery! These moist and fruity breakfast muffins are sure to get your day off to a great start.
Course: Breakfast
Cuisine: American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Calories: 254kcal
Author: Jenny
Cost: $15
Print Pin

Equipment

  • Oven
  • mixing bowl
  • measuring cups
  • measuring spoons
  • mixing spoon
  • muffin tin

Ingredients

  • 6 oz fresh blackberries
  • 2 Tablespoons sugar
  • 1 stick softened butter
  • 8 oz softened cream cheese
  • 1 Cup sugar
  • 1 Tablespoon lemon or orange zest
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 Cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 Cup heavy cream

Instructions

  • Preheat oven to 350 degrees F and spray a 12 cup muffin tin with cooking spray. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.
  • Place butter, cream cheese, sugar and zest in a large mixing bowl, mix until well combined. Beat in the eggs and vanilla until well combined.
  • Add flour, baking powder, baking soda and salt to the wet ingredients, mixing gently until dough starts to form. Drizzle in heavy cream, stir to combine then fold in blackberries.
  • Scoop muffin batter into muffin tins, filled 3/4 full. Can fill closer to the top, bakes just fine. Bake for 24-28 minutes or until golden brown on top and cooked through. Remove and let cool.

Nutrition

Calories: 254kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 169mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg
Keywords: bakery muffins, berry muffins, blackberry muffin recipe, blackberry muffins, breakfast muffin recipe, cream cheese muffins, healthy breakfast muffins

 

cream cheese muffins

Related Posts

14 Responses
  1. Sisi

    Muffins are great. Ingredients mention 1/3 c heavy cream- directions do not mention the cream- is it fir the glaze?

  2. Amber

    These are great…I just made them in my regular muffin tin and they’re perfect! Love them, as does my 16-month old! Thanks for the great recipes!

  3. Lemoncello

    I am making these muffins right now but I am using blueberries. Can’t wait to taste them!!

  4. Charles Cox

    The Blackberry is the best gadget that i ever received as a gift from my best friend. It has nice features and the design looks very cool too.

  5. Jenny

    Too funny Cami!
    Glad your family is enjoying the blog. It has been fun.

    I don’t know what my problem is lately, but I want to buy shoes everywhere I go. The great thing is, those red sassy ones were only $25 bucks at that cheesy “Shiek” shoe store at Superstition Mall! I always love a good deal! Have a great day.

  6. Cami D.

    Jenny!! Ok so my whole family is in LOVE with you, your cooking skills and your blog and we use your recipes often…THANKS! Oh by the way..CUTE SASSY RED SHOES (ya I totally saw them as I walked by the other day!) ha!

  7. shannon

    Hi there, Jenny!

    My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

    Cheers!

    Shannon Eliot
    Editorial Assistant, Foodbuzz.com
    shannon@foodbuzz.com

    P.S. Your photos are beautiful and the blackberry cream cheese muffins are making my mouth water. Maybe they will be my Saturday morning reward. =)

  8. Jenny

    Hi Shanda,
    I think the show is on March 2nd, but I’ll try to remind you. I hesitate to do that, because most of the time I make a fool of myself!

    Emiline,
    I agree about the big muffins, they look so much more appetizing!

    Kimmy,
    Tell Aaron thanks again for the great lesson for the kids, it was great! I’ll save you a muffin!

  9. Project Couture Vintage

    Those look really tasty…had a lot of fun at FHE tonight! You guys are the best!

  10. Emiline

    Anything blackberry sounds great to me. Blackberries sort of intrigue me lately.

    I think they look really good! I love the big muffins. I can’t make regular-sized, anymore.

  11. Nash

    I just watched your commercial. How exciting. Make sure you post when it airs because I don’t have cable. I’ll have to run to my moms, and I definitely don’t want to miss it.

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! Read More...

Recipe Categories

Picky Palate Disney Hungry

Never Miss an Update!

Sign up to get easy recipes or Disney tips delivered to your inbox for FREE!