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.
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.
How To Make Blackberry Cream Cheese Muffins
- 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.
Sprinkle sugar over the blackberries and toss to coat all sides. Set aside for a few minutes.
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.
Add the dry ingredients to the mixing bowl, slowly stirring just until dough starts to form.
Drizzle in heavy cream, stirring until just combined.
Fold in the sugared blackberries.
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.
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.
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.
Blackberry Cream Cheese Muffins
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