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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
Keyword blackberry muffins, breakfast muffins, cream cheese muffins, homemade muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 254kcal
Author Jenny
Cost $15


  • Oven
  • Bowl
  • large 12 count muffin tin


  • 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


  • 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.


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