BLACKBERRY MUFFINS
(Topping)
1/3 Cup sugar
3 Tablespoons all purpose flour
Grated zest of 1/2 lemon
2 tablespoons unsalted butter, melted
1/3 cup pecans, finely chopped
(for the Muffins)
2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
grated zest of 1/2 lemon
1/4 teaspoon salt
1 large egg, beaten
5 tablespoons unsalted butter, melted
1 cup buttermilk
2 cups blackberries
Preheat oven to 375. Grease 12 standard muffin cups with butter or cooking spray.
To make the topping, stir together the sugar, flour, and zest in a small bowl. Stir in the melted butter until the
mixture is crumbly. Add the pecans and stir to combine. Set aside.
To make the muffins, in a bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, zest, and salt.
Make a well in the center and add the egg, melted butter, and buttermilk. Stir just until evenly moistened. The
batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until
evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not over mix.
Spoon the batter into each muffin cup, filling it to a bit above the rim of the cup. Top each muffin with the topping,
dividing it evenly (the sugar will melt and produce a glaze effect).
Bake until golden, dry, and springy to the touch, 25-30 minutes. A toothpick inserted into the center of a muffin
should come out clean. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve
them warm or at room temperature.
Makes 12 muffins.