I don’t think I’d ever had a homemade, totally from scratch muffin until I was an adult. I mean, I had bakery muffins or Costco muffins (which I’m convinced are really cupcakes), but our family grew up on those little Jiffy boxes of muffin mix. I still think they taste good which is kind of funny since I love fresh berries and there’s like little pellet things in those mixes. Now I’ve got a plethora of muffin recipes on the blog and our Double chocolate banana muffins are even better than Costco’s. In fact, I’ll link to a bunch for you to try at the bottom of the post.
My mom always makes things herself so it’s a little funny to think that I’d never had muffins from scratch. She says it was totally the time, it was all about convenience and prepackaged foods. In fact, they were not only not seen as bad for you, but they were totally praised for saving moms everywhere time in the kitchen.
Isn’t it funny how things have changed? Now we want to get back to our roots. We scoff at the past only to find ourselves craving the simplicity and freshness of life back then. Lessons to be learned? We are not smarter or better because we are a new generation, we are still making our own mistakes (hello technology addictions) so maybe it’s time we start looking for the good in the past and trying to recreate it. Like these blackberries and cream muffins, I guarantee they are something a mama would have put on the table for breakfast and now you can too!
- 2 rounded cups of frozen or fresh blackberries
- 3-4 Tablespoons sugar
- ¼ Cup softened butter
- ¼ Cup Oil
- 8 oz Softened cream cheese
- 1 Cup sugar
- 1 Tablespoon orange zest
- 2 eggs
- 1 Teaspoon vanilla
- 1¾ cup Flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- ⅛ Teaspoon salt
- ⅓ Cup Cream
- Turbinado sugar if desired
- Preheat oven to 350°.
- 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, oil, cream cheese, sugar and orange zest until well combined. Slowly beat in the eggs and vanilla until combined.
- Combine the flour, baking powder, baking soda and salt in a separate bowl.
- With mixer on low, add half the flour, then half of the cream, then remaining flour, then remaining cream until just combined. Do NOT over mix.
- Spray muffin tin with cooking spray and fill with muffin batter, about ¾ full. Press 4 berries into tops of each unbaked muffin and sprinkle remaining sugar on top or turbinado sugar if you have it.
- Bake for 23-25 minutes or until golden brown on top and cooked through. Remove and let cool.