Blackberry Cream Cheese Muffins

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

Keyword bakery muffins, berry muffins, blackberry muffin recipe, blackberry muffins, breakfast muffin recipe, cream cheese muffins, healthy breakfast muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 254kcal

Author Jenny

Cost $15

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