Blackberry almond muffins

It's blackberry season again, and I still have frozen blackberries from last summer! Gotta step up my game. I haven't really been slacking though—in the last few weeks I've been busy making other summery things (like okra+shishitos and shakshuka), and other sweet things (like chocolate chip cookies), and other awesome things (like apps and more apps). And tomorrow, Lester and I are heading to England for a couple weeks, so you can look forward to some good British travel posts in the near future.

But this morning: just some quick and easy muffins. Tau approves.

1.5 c frozen blackberries
1/2 stick butter
1/3 c sugar
1 egg
3/4 c milk
juice of 1 large Meyer lemon
1.5 c flour
1/2 c oats
1/2 c slivered almonds
1/2 t baking soda
1 t baking powder
1/2 t salt
turbinado sugar

Preheat oven to 350F and put the berries in a colander to defrost and drain a bit. Melt the butter in a 2-c pyrex, then stir in the rest of the wet ingredients (sugar through lemon). Combine the dry ingredients (flour through salt) in a medium bowl, then stir in the wet ingredients and berries until just combined. Scoop into 12 greased muffin-tin cups and sprinkle a healthy pinch of turbinado on each one. Bake for 25 min until a toothpick comes out clean and the tops are starting to brown. (If your berries aren't frozen, the baking time will be up to 10 min shorter.) Transfer to a cooling rack, let cool until the berries won't burn your mouth, and enjoy.