Blackberry Lemon Muffins

The original recipe calls for fresh raspberries to be placed on top, but raspberries are not really in season right now so they are not very good.  Instead I used a package of frozen blackberries, knowing that if I used blackberries Jeff would eat them.  I thawed the blackberries and rinsed them off then added them in the batter at the very end.   These muffins are super moist and not super sweet which is nice. 

Source: Smitten Kitchen

Yield: 14 large or 56 miniature muffins
1 1/8 cups sugar, divided (I used coconut sugar)
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries (see note above)
Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).