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4.75 from 4 votes
Blackberry cream cheese muffins on a marble serving dish
Blackberry Cream Cheese Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

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

Course: Breakfast, Snack
Cuisine: American
Keyword: Blackberry Cream Cheese Muffins, Blackberry Muffins
Servings: 12 muffins
Calories: 229 kcal
Author: The Dizzy Cook
  • 8 tablespoons (1/2 cup) unsalted butter, at room temperature
  • 3 oz cream cheese, at room temperature
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk
  • 1 1/2 cups fresh blackberries, chopped into smaller pieces (they will fall apart a bit)
  • Optional: turbinado sugar for sprinkling on top
  1. 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.

  2. 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.

  3. 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)

  4. Leave the muffins in the tin for 3-5 minutes and then remove to a cooling rack.

Recipe 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 1/4-1/2 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 Facts
Blackberry Cream Cheese Muffins
Amount Per Serving (1 muffin)
Calories 229 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 182mg8%
Potassium 152mg4%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
Vitamin A 436IU9%
Vitamin C 4mg5%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.