While I was digging around in the freezer a while back to make these huckleberry muffins, I located a bag of frozen blackberries. Our house butts up to an alley (more of a green space, there are no cars, just grass and trees) with a very large amount of blackberries in it. Every year I help myself! Looks like I lost one little bag to the back of the freezer this year. The hubs wanted to make some blackberry BBQ sauce, but I did not have enough berries to make it, so you will have to wait until later this summer for that one and instead enjoy some cream cheese blackberry muffins right now.
Cream Cheese Blackberry Muffins. Makes 18 regular sized muffins.
1/2 C unsalted butter, room temperature
1 C turbinado sugar
8 oz 1/3 less fat cream cheese, room temperature
1 t vanilla
2 C AP flour
2 t baking powder
1/4 t kosher salt
3/4 C milk (I used 1%)
2 1/2 C frozen blackberries
1 T turbinado sugar
Preheat oven to 375. Prepare muffin tins with paper cups. Sift flour, baking powder and salt together in a medium bowl. Cream butter, sugar, cream cheese and vanilla together in a large mixing bowl with a hand mixer. Add eggs and mix to combine. Add one half of the dry ingredients and one half of the milk, scraping the edges of the bowl with a spatula as needed. Mix to combine and repeat with remaining flour and milk, using a spatula. Gently fold in berries with spatula. Fill muffin cups 2/3 of the way full and sprinkle with just a little sugar. Bake for 25-30 minutes, until golden brown on top.