Blackberry Muffins

A La Kocinera Original Recipe



16 oz. (450 g) unsalted butter (2 sticks), softened

4 oz. (115 g) cream cheese, softened

½ cup granulated sugar

¾ cup light brown sugar

4 eggs

2 teaspoons pure vanilla extract

2 ½ + ¼ cup all-purpose flour, divided

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup low fat buttermilk

12 oz. (340 g) fresh blackberries, quartered



6 tablespoons unsalted butter

½ cup all-purpose flour

¼ cup light brown sugar

Pinch of salt


Note: This recipe makes 24 large muffins. If that’s more than you’d like to make, simply cut all of the above measurements in half.

Preheat the oven to 350 degrees and line two muffin tins with paper cups. Set aside.

In the bowl of a stand mixer (or in a regular bowl, using a whisk or handheld mixer), combine the unsalted butter, cream cheese, granulated sugar, and light brown sugar, mixing until light and fluffy.

Add the eggs, mixing between each one. Add vanilla extract and mix.

In a separate bowl, whisk together the dry ingredients—flour, salt, baking powder, and baking soda—until combined.

Add about a third of the dry ingredients to the butter and sugar mixture, mixing briefly to combine. Then add about a third of the buttermilk, again mixing to combine. Repeat this process until both the dry ingredients and the buttermilk are gone.

In a separate bowl, mix the blackberries with ¼ cup flour until coated. Turn off the mixer and gently fold the berries into the muffin batter with a spatula.

Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter.

To make the crumble, use a fork or your fingers to combine the butter, flour, sugar, and salt until the mixture mostly comes together. Sprinkle the crumble mixture evenly over the muffins.

Bake the muffins for 25-30 minutes, until golden brown and a toothpick comes out clean. Briefly set aside to cool, and then enjoy!

Makes 24 large muffins.