• Preheat oven to 350 degrees.
• Line a muffin pan with paper cups.
• In a large mixing bowl, beat butter and sugar at medium speed, until creamy.
• Add eggs one at a time, beating well after each addition.
• Add vanilla, beating to combine.
• In a medium bowl whisk together the flour and salt.
• In a separate bowl whisk the buttermilk and baking powder.
• Add the flour mixture to the butter and sugar mixture, about ¼ cup at a time.
• Alternating adding flour with the buttermilk mixture beginning and ending with flour.
• Beat until smooth.
• Gently fold ¼ cup blackberry sauce into the batter, swirling through
• Divide batter evenly among the muffin cups. Fill ⅓ full of batter.
• Bake until a toothpick inserted in the center comes out clean.
• Approximately 25 minutes.
• Cool in pans for 10 minutes and then remove from pans and allow to cool completely.
• Top with blackberry buttercream.
• Store in refrigerator.

Blackberry Sauce

• In a blender, add blackberries, sugar, lemon juice and vanilla.
• Pulse on high speed until smooth.
• Strain mixture through a fine mesh sieve, pressing solids to extract as much liquid as possible.
• Discard solids. Sauce can be refrigerated overnight or frozen for up to 6 months,

Blackberry Buttercream

• In a large bowl, beat butter at medium speed with an electric mixer until smooth, approximately 30 seconds.
• Add ¼ cup Blackberry Sauce and 1 cup sugar at a time until stiff peaks form.
• Beat on high speed until fluffy.
• Store in refrigerator.