Blackberry Cream Cheese Muffins

Name: Rukmini Iyer Blackberry Cream Cheese Muffin Recipe | Easy Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 12–14 muffins
Ingredients: 250g self-raising flour; 1 level tsp baking powder; 150g soft light brown sugar; 100ml olive oil; 150g cream cheese; 100ml milk; 1 medium free-range egg, lightly beaten; 200g blackberries, halved if large; 2 tbsp demerara sugar

by Rukmini Iyer from The Sweet Roasting Tin

With plenty of blackberries and a crunchy sugar topping, these easy breakfast muffins are a great grab-and-go option for busy days.

Vegetarian Baking Family Friendly

Makes 12–14 muffins

Total 40 min

Prep 15 min

Cook 25 min

Easy

Discover more delicious Blackberry recipes

From bramble jams to crumble fillings

Introduction from Rukmini Iyer

These are nice, easy breakfast muffins – I prefer blackberries to blueberries (though by all means use the latter if you like). Using cream cheese in the mixture gives a lovely texture to the finished muffins – serve them with more cream cheese alongside, if you wish.

Ingredients

250g self-raising flour

1 level tsp baking powder

150g soft light brown sugar

100ml olive oil

150g cream cheese

100ml milk

1 medium free-range egg, lightly beaten

200g blackberries, halved if large

For the topping:

2 tbsp demerara sugar

Essential kit

You will need: a lined 12- or 14-hole muffin tin and a wire rack.

Method

Preheat the oven to 180°C fan/200°C/gas 6. Stir the self-raising flour, baking powder and sugar together in a large bowl.

In a separate bowl or a large jug, beat the olive oil, cream cheese, milk and egg together. (This will be easier if you beat the cream cheese before adding the other ingredients.)

Very briefly stir the liquid into the flour and sugar mixture along with the blackberries until you can’t see any flour, and no further – the less you mix, the lighter the muffin.

Divide your batter equally between 12 lined muffin cups (14 if your muffin cups are on the smaller side), then evenly scatter over the demerara sugar.

Transfer the muffins to the oven and bake for 20–25 minutes, until well risen and firm to the touch. Cool briefly on a wire rack and eat warm.

These are best eaten on the day they’re made, as the crunchy topping won’t survive overnight – but you can keep them in the fridge in an airtight container for up to 2 days, and reheat them gently in the oven as needed.

FOR DIABETICS: Replace the sugar with 150ml date syrup, and omit the topping. Use flaked almonds instead for crunch.

TO VEGANISE: Replace the dairy and egg with 3 mashed bananas and 25ml oat milk. Reduce the sugar to 80g, and add another teaspoon of baking powder.

Preview