blackberry fever

there is a bag of blackberries in our freezer that was given to my mother. So prepare yourself for blackberry concoctions. This morning it was muffins, tonight it was sorbet.

I'm going to say something bold, here.

THESE ARE THE BEST MUFFINS I HAVE EVER HAD.

I was swooning the entire time I was making them.

It's the browned butter. And the magical spice mix I found in my parents' cupboard.

Recipe:

Topping: 

1/4 cup brown sugar

5 tbsp flour

1/2 tsp cinnamon (side note: I found a little container of cookie/cake spice blend in the cupboard, which I used in place of cinnamon. It has like cinnamon, nutmeg, allspice, and some other random things blended together.)

2 1/2 tbsp melted butter

Muffin batter:

2 cups of flour (I used oat flour. Better for you. And you can get away with it in muffins.)

3/4 cup brown sugar

2 tsps baking powder

1/2 tsp baking soda

1 tsp cinnamon

pinch of salt

1 egg

6 tbsps browned butter (to brown butter, place in a saucepan over medium heat until it starts to bubble and brown flecks appear. Once the brown flecks start appearing, remove from heat so it doesn't burn.)

1 cup buttermilk

blackberries

Directions: 

Mix together topping ingredients. Use your hands, use a fork, whatever floats your boat. Set that baby aside for later.

In one bowl: flour, sugar, baking powder, baking soda, cinnamon, salt. Stir 'em up.

In second bowl: egg, browned butter, buttermilk. Whisk together and add to the bowl of dry ingredients.

Stir everything together by hand until just mixed.

Fold in blackberries.

Pre-heat oven to 375 degrees Fahrenheit.

Line or spray muffin tin. Fill cups to about 3/4 full. Sprinkle (or completely bury) the muffins with the topping mixture.

Bake for 20-25 minutes! Woohoo!