Blackberry-topped lemon muffins

I had every intention of making the buttermilk-cinnamon coffeecake this weekend, but I neglected to buy corn oil, and olive oil just wouldn't suffice - it changes the flavor far too much to get away with.

But thanks to Smitten Kitchen, I was in good hands with a more than suitable substitute -- blackberry-topped lemon muffins.

You'll notice that the original recipe actually calls for raspberries, but feel free to interpret as I did with whatever berries you have on hand. They turned out light and surprise, surprise - lemony!

Raspberry-Topped Lemon Muffins
Adapted from Susan Elizabeth Fallon via Bon Appetit, July 2006

Yield: 14 large or 56 miniature muffins

1 1/8 cups sugar, divided
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

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).