Fresh blackberries are mixed with tangy cream cheese for fluffy and delicious breakfast muffins. Easy to freeze and also has a gluten free option.
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.