Blackberry Cream Cheese Muffins

Sharing one of the best cream cheese muffins today! My Blackberry Cream Cheese Muffins taste like they’re right out of your favorite bakery!

cream cheese muffins

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.

cream cheese muffins

Ingredients For Breakfast Muffins

  • fresh blackberries
  • salted butter
  • cream cheese, softened
  • lemon or orange zest
  • granulated sugar
  • eggs
  • pure vanilla extract
  • all-purpose flour
  • kosher salt
  • baking soda
  • baking powder
  • heavy cream

cream cheese muffins

How To Make 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.

cream cheese muffins

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

cream cheese muffins

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.

cream cheese muffins

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

cream cheese muffins

Drizzle in heavy cream, stirring until just combined.

cream cheese muffins

Fold in the sugared blackberries.

cream cheese muffins

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.

cream cheese muffins

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.

cream cheese muffins

Muffin Top

My breakfast muffins make the absolute best muffin tops!

How To Store Muffins

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.

cream cheese muffins

Blackberry Cream Cheese Muffins

These Blackberry Cream Cheese Muffins taste just like they came from your favorite bakery. Soft, perfectly sweet and great for brunch!
Course: Breakfast
Cuisine: American
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings: 12
Calories: 254kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • Bowl
  • large 12 count 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: blackberry muffins, breakfast muffins, cream cheese muffins, homemade muffins

Pin Blackberry Cream Cheese Muffins

cream cheese muffins

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14 Responses
  1. 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!

  2. 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.

  3. 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.

  4. 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!

  5. 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. =)

  6. 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!

  7. 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.

  8. 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.

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