Blackberry + Bee Pollen Muffins with Blackberry Butter

I have been experimenting with ways to incorporate bee pollen into my diet. Yes, it's delicious in smoothies and scrumptious on its own...yet these muffins are a fun way to incorporate this superfood and an excuse for me to make my favorite blackberry muffins...Blackberry + Bee Pollen MuffinsMakes about 1/2 dozen muffinsIngredients:4 tablespoons raw or organic unsalted butter, melted and cooled1 large organic egg1/4 cup organic whole milk1 cup organic unbleached all-purpose flour, sifted1 teaspoon baking powder6 tablespoons organic cane sugar + 1 teaspoon for sprinkling tops1/4 teaspoon rose salt or kosher saltGenerous cup of organic blackberries1 tablespoon bee pollen (you can find high-quality, local bee pollen in the supplement section of your local natural foods store)Directions:Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with six paper liners.Place butter, egg, and milk in a medium sized bowl. Mix until blended. Place sifted flour, baking powder, sugar, and salt in a large bowl. Mix until blended. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blackberries. Distribute batter evenly between six paper liners. Sprinkle with sugar. Bake for about 20-25 minutes or until golden brown. You will know the muffins are ready when you use the toothpick trick (place a toothpick in a muffin...the muffins are ready if the toothpick comes out clean). Once you remove from oven, sprinkle tops with bee pollen. Serve warm with blackberry butter (recipe below).Blackberry Butter:Makes a generous 1/4 cupIngredients:4 tablespoons raw or organic unsalted butter1/4 teaspoon rose salt4 organic blackberriesDirections:Using a fork, combine all ingredients in a small bowl. Store in the fridge until ready to use.Recipe + Photos by Cassie Winslow