Preheat oven to 375.
Topping:
½ c. sugar
3 TBS. flour
Grated zest of ½ lemon
2 TBS. unsalted butter, melted
Stir together until mixture is crumbly then add the pecans.
1/3 c. finely chopped pecans (optional)
For the Muffins:
Combine:
2 c. flour
¾ c. sugar
2 teas. baking powder
½ teas. baking soda
½ teas. ground cinnamon
Grated zest of ½ lemon
¼ teas. salt
In a separate bowl combine:
1 egg, beaten
1 c. buttermilk (can use 1 TBS. lemon juice to make it)
5 TBS. unsalted butter, melted
Mix until slightly moistened and carefully stir in:
2 c. fresh blackberries
Fill muffin cups a bit over the rim and top with the topping dividing in evenly. Bake 25-30 min. until golden.
Great served with Maple Butter:
Whip together-
1 stick of butter
3 TBS. maple syrup
Chef's Note: This makes 12 standard muffins but there is enough batter to make a mini coffee cake:)
