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    Home » Recipes » Blackberry Cream Cheese Muffins

    Published: Sep 3, 2020 · Modified: Jan 23, 2021 by Alicia This post may contain affiliate links.

    Blackberry Cream Cheese Muffins

    Jump to Recipe Print Recipe
    Making blackberry muffins

    These blackberry cream cheese muffins are easy and so delicious when fresh berries are in season. Cream cheese is the secret to giving these a fresh flavor and perfect soft crumble.

    Blackberry muffins on a table with fresh berries and flowers

    I recently went on a muffin baking binge, where I tested this recipe out along with these Strawberry Muffins to gift for two new moms. Normally I love bringing full meals to new moms, but growing a baby myself I am just so exhausted all the time. I even had to sit down in the middle of making these!! Finally, I reasoned with myself that what is ideal about these is they make a quick snack or breakfast and can be stored in the freezer. So for someone who is dealing with chronic illness, new babies, an overwhelming schedule, etc. they make really great gifts that keep giving! 

    Wet muffin ingredients being mixed with a Kitchenaid mixer and dry ingredients being mixed in a separate bowl

    Blackberries being stirred into muffin batter and poured into a muffin tin

    Frozen or Fresh Blackberries?

    For this recipe I used fresh blackberries cause they're in season right now and super sweet. I recommend using fresh in the summer months and frozen in the winter. The best tip I can give you is to taste test them! This recipe is lower in sugar than most and relies on the sweetness of berries. If yours are super tart, you may want to add another ¼-1/2 cup of sugar. 

    If you do use frozen, don't thaw them before you use. 

    Tips for Baking

    The blackberries I got were huge so I decided to chop them as I wanted little pieces throughout the muffins rather than big chunks of fruit. The other part of this is the seeds! If you find any big ones, just pick them out. This is pretty easy to do when you chop them up.

    Block style cream cheese will be your best bet for this recipe. I used Philadelphia brand, which doesn't contain carrageenan. As far as I know, there are no cream cheese brands without gums anymore. 

    How to Store Muffins

    Storing muffins can be pretty easy - all you need is some air-tight containers and paper towels. These tips will help to keep them from getting a little sticky. Warm them in the microwave or oven when ready to eat. 

    • Lay a paper towel in the bottom of your container
    • Place the muffins on top
    • Layer another paper towel on top of the muffins, making sure it wraps down the sides as well

    These blackberry cream cheese muffins also freeze really well so if you can't consume them all in a day or two, place into a freezer-safe container or baggie. I highly recommend doubling the batch and keeping in the freezer for quick breakfasts. 

    Blackberry muffins in a muffin tin

    Gluten Free Option

    I haven't tried this blackberry muffin recipe with a 1:1 gluten free baking flour, but I imagine it would work pretty well. However, if you're looking for a good recipe that's reliable - check out these gluten free blueberry muffins. You could definitely sub in blackberries.

    Other Muffin Recipes

    • Blueberry Muffins
    • Strawberry Cream Cheese Muffins
    • Ginger Peach Muffins
    • Pumpkin Cornbread Muffins

    If you make this recipe, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. Or leave a review below!

    Blackberry muffins on a white marble table surrounded by fresh blackberries

    Blackberry cream cheese muffins on a marble serving dish

    Blackberry Cream Cheese Muffins

    Fresh blackberries are mixed with tangy cream cheese for fluffy and delicious breakfast muffins. Easy to freeze and also has a gluten free option.
    4.75 from 4 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 229kcal
    Author: Alicia

    Ingredients

    • 8 tablespoons (½ cup) unsalted butter, at room temperature
    • 3 oz cream cheese, at room temperature
    • ½ cup white sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ½ cup milk
    • 1 ½ cups fresh blackberries, chopped into smaller pieces (they will fall apart a bit)
    • Optional: turbinado sugar for sprinkling on top
    US Customary - Metric

    Instructions

    • Preheat oven to 375 degrees F. In a mixing bowl, combine room temperature butter (left out about 20-30 min), cream cheese, and sugar. With an electric mixer, beat on medium speed till smooth and combined. On low speed, add eggs one at a time until just combined. Add 1 teaspoon of vanilla.
    • In a separate mixing bowl, combine flour, baking powder, baking soda, and salt. Alternate adding flour and milk into the butter mixture while mixing on low speed till combined. Fold in chopped blackberries with a spatula.
    • Prepare a muffin tin with paper cups and spoon the mixture into each cup, filling to the top. Add a pinch of turbinado sugar to the tops (if using for extra crunch). Bake for 23-25 minutes, until light brown on top and a toothpick inserted in the center comes out clean. (If using frozen blackberries, you may need to bake a few minutes longer)
    • Leave the muffins in the tin for 3-5 minutes and then remove to a cooling rack.

    Notes

    • You can defrost them a few ways, but the easiest is just to microwave for about 15 seconds. Another option is to leave at room temperature for 20 minutes.
    • This recipe is lower in sugar than most and relies on the sweetness of berries. If yours are super tart, you may want to add another ¼-1/2 cup of sugar. 
    • Another great way to warm them (without them being kinda sticky) is to place them in the oven while it preheats to 350 degrees. I find this gets them nice and warm without the stickiness on top. You can start by keeping them wrapped in foil and then open the foil the last few minutes. If you start from frozen, the time may increase.
    • These muffins can be stored in a freezer safe bag for up to 3 months. See post for other storage options. 
    • For gluten free, see this post. 

    Nutrition

    Serving: 1muffin | Calories: 229kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 182mg | Potassium: 152mg | Fiber: 2g | Sugar: 10g | Vitamin A: 436IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, Migraine Again, the Vestibular Disorders Association, Good Morning Texas, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Kathleen Kallend says

      April 04, 2021 at 7:41 am

      5 stars
      I have a what allergy, so I made them with bobs 1:1 (be careful with xantham gum for those still figuring out your triggers). Anyway, they turned out fantastic.

      Delicious!

      Reply
    2. Mandie says

      March 13, 2021 at 7:56 pm

      5 stars
      Just made these with a flax egg subbed in for a real egg since I think I may have an issue with eggs. They were great!! Thanks for the recipe!

      Reply
      • Alicia says

        March 14, 2021 at 1:07 pm

        Thanks Mandie!

        Reply
    3. Claire Newman says

      September 14, 2020 at 8:20 am

      4 stars
      I loved how quick these were to make. I found them to be nowhere near sweet enough for our taste so doubled the sugar and sprinkled a healthy amount on top. The texture and taste is perfect.

      Reply
    4. Angie says

      September 05, 2020 at 10:59 am

      5 stars
      Made these for breakfast this morning and they were so good!!

      Reply
    5. Carolyn Eisenberg says

      September 04, 2020 at 1:47 pm

      Hi, Alicia. Is Cassova clean? It's used in the rice paper wrappers we've seen so far. It actually has some cyanide in it. If not could you provid me a clean brand and where you get them? Thanks

      Reply

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    Meet the Cook! I’m Alicia and I was diagnosed with Chronic Vestibular Migraine in 2016, a diagnosis that changed my life. I’ve gone from bedridden to extremely active by following the Heal Your Headache Diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family.

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    Meet the Cook! I’m Alicia and I was diagnosed with Chronic Vestibular Migraine in 2016, a diagnosis that changed my life. I’ve gone from bedridden to extremely active by following the Heal Your Headache Diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Mediterranean Baked Halibut
    • Air Fryer Flank Steak
    • No Tomato Chili (Texas-Style)
    • Crustless Chicken Pot Pie
    • Chicken Zucchini Poppers with Creamy Cilantro Sauce

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Brunch Recipes

    • Strawberry Cream Cheese Muffins
    • Gluten Free Blueberry Muffins
    • Warm Cinnamon Milk
    • Dairy Free Quiche with Leeks and Sausage
    • Easy Quiche Florentine
    • Air Fryer Hash Browns

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