YUUUUMMMMMM!!!
After these lemon shortbread bars I made a few weeks ago—and after watching news coverage of the crazy blizzard back east—I’ve been craving more summer.
And what’s more summery than a muffin bursting with juicy berries? As far as I’m concerned, nothing is. For me blackberries epitomize long, hot summer days. They taste like bare feet and swimming pools and NO SCHOOL because, hello, it’s summer.
After these muffins I’m ready to put on a swimsuit and go to the beach. Or sit on my couch and think about going to the beach, but then end up not going because I hate sand on my feet. Both activities are equally summery.
These Blackberry Cream Cheese Muffins are phenomenally good. I say that as someone with very high standards for muffins. Gah! Muffins are just the best. They’re the easiest baked good ever—a bowl, a wooden spoon, a little mixing and half an hour later your kitchen smells like a bakery and you have something warm to slather butter on.
This muffin is bursting with tons of flavor from the ginger, cinnamon, and lemon zest (and obviously from the blackberries too). The buttermilk makes them so moist and the cream cheese filling and streusel on top are just pure decadence.
Make yourself a batch of these and join me in dreaming of long days filled with blue skies and barbeques and all the sunshine you can handle!
- 4 ounces cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/8 teaspoon salt
- 1/2 cup flour
- 1/4 cup dark brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 3 tablespoons butter, cold and cut into small pieces
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- zest of 1 lemon
- 1/4 teaspoon salt
- 1 egg, beaten
- 5 tablespoons butter, melted and cooled slightly
- 1 cup buttermilk
- 2 cups frozen blackberries (do not thaw)
- Combine filling ingredients in a small mixing bowl. Set aside.
- Combine flour, brown sugar, ground ginger, and salt in a small mixing bowl. Mix well. Using a pastry blender or your fingers, blend in butter until the mixture resembles coarse crumbs. Set aside.
- Preheat oven to 375 degrees. Line 12 muffin cups with cupcake liners or grease with cooking spray.
- In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ginger, lemon zest, and salt. Stir until well blended. Make a well in the center and add the egg, melted butter, and buttermilk. Stir until just moistened—batter will be lumpy. With a rubber spatula, gently fold in the blackberries until they’re evenly distributed.
- Fill muffin cups halfway with batter. Place about 1 tablespoon of filling in each muffin cup, then top with remaining batter. Muffin cups will be very full.
- Top each muffin with streusel. Bake 25-30 minutes, until muffins are lightly golden and the tops spring back when pressed lightly. Transfer to a wire rack and let muffins cool 10 minutes before unmolding to cool completely.
harmony says
my hubbie said these are the best muffins he has ever eaten!!! only thing I changed was I used fresh blackberries from our backyard.
Kelsie says
Yay! That makes my day! Thanks for letting me know, Harmony!
Vicky Armstrong Bloomfield says
Awesome, I made them and they were terrific.
Kelsie says
I’m so glad, Vicky! Thanks for the feedback!