Cheesecake Muffins with Blackberries and Lemon

(From 750 Best Muffin Recipes by Camilla V. Saulsbury)

Makes 18 muffins. Preheat oven to 350F (180C).

In a large bowl, whisk together:

- 2 cups all purpose flour
- 2 tsp/ 10ml baking powder
- 1/2 tsp/ 2ml salt

Beat:
- 1 1/2 cup/ 375ml granulated sugar
- 8oz/ 250g cream cheese, softened
- 1 cup/ 250ml softened unsalted butter
in a large bowl using an electric mixer on medium-high speed, beat the sugar and butter until fluffy.

Add:
- 4 eggs
one at a time. Beat until fluffy and pale yellow.

Beat in:
- 1 tsp/ 5ml vanilla extract
- 1 tbsp/ 15ml finely grated lemon zest
until well-blended.

With the mixer on low speed, beat the flour mixture into the egg mixture until just blended. Gently fold in:
- 2 cups/ 500ml blackberries

Divide batter equally among prepared cups.

Bake in preheated oven for 25 to 30 mins until tops are golden and a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack (out of the oven) for 5 minutes, then transfer to the wire rack to cool.

Note:
- Bake on the middle rack of the oven
- Fill the muffin cups only almost to the full level
- Never overmix the muffin dry and wet ingredients