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Blackberry Cream Cheese Muffins with a Sweet Berry Drizzle


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Serves | Prep Time | Cook Time

Ingredients

10 oz fresh blackberries
2 Tablespoons sugar
1 stick softened butter
8 oz softened cream cheese
1 Cup sugar
1 Tablespoon orange zest
2 eggs
1 teaspoon vanilla
1 Cup all purpose flour
3/4 Cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 Cup heavy cream
Heaping 1/4 Cup powdered sugar
1 teaspoon milk


Preheat oven to 350 degrees F. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.


In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined. Slowly beat in the eggs and vanilla until combined.


Place the flour, wheat flour, baking powder, baking soda and salt into a large bowl. With mixer on low, add half the flour, then half cream, then remaining flour, then remaining cream until just combined.


Fill 6 extra large muffins tins or 24 regular size tins with muffin batter, about ¾ full, that has been greased or sprayed with cooking spray. Press 3-4 berries into tops of each unbaked muffin, Reserve any berry juice in bowl for drizzle. Bake for 23-28 minutes or until golden brown on top and cooked through. Remove and let cool.


In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and drizzling consistency; should be a light pink color from the berry juice. Drizzle over top muffins and enjoy!


Pairs Well With


Notes

Jenny These muffins look fantastic. I saw the recipe on your blog. I intend to make them sometime during this week. Think I'll do half with blackberries and half with raspberries. Only need on extra bowl. But what are dishwashers for.

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