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.
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!
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.
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
If you make this recipe, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. Or leave a review below!
Blackberry Cream Cheese Muffins
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
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.
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!
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!
Thanks Mandie!
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.
Made these for breakfast this morning and they were so good!!
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