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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.

If you love muffin recipes like we do try our Iced Pumpkin Banana Muffins too!

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.

Why You’ll Love This Recipe

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

What You’ll Need

Here are the ingredients you’ll need to make cream cheese muffins at home. See the recipe card located at the bottom of the post for full details.

How To Make Blackberry Cream Cheese Muffins

Preheat Oven and Prepare Muffin Tin. Preheat oven to 350 degrees F. and spray a 12 cup muffin tin with cooking spray.

Coat Blackberries In Sugar. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.

Cream Butter and Sugars. Place butter, cream cheese, sugar and zest in a large mixing bowl, mix until well combined.

Eggs and Vanilla. Beat in the eggs and vanilla until well combined.

Add Dry Ingredients To Wet Ingredients. Add flour, baking powder, baking soda and salt to the wet ingredients, mixing gently until dough starts to form.

Heavy Cream. Drizzle in heavy cream, stirring gently to combine.

Blackberries. Gently fold in blackberries.

Fill Muffin Tins. Scoop muffin batter into muffin tins, filled 3/4 full. Can fill closer to the top, bakes just fine. 

Bake. 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.

Recipe Tips For Success

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.

Freezing Instructions

To freeze cooled muffins, place in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw before enjoying again.

Try More Muffin Homemade Recipes

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: $25
Print Pin Rate

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