Blackberry Muffins

Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners. Whisk 2 1/4 cups flour, brown sugar, baking powder, baking soda, salt and cloves in a large bowl.

Whisk buttermilk, oil and vanilla in a medium bowl until well combined. Create a well in the center of the flour mixture; add the buttermilk mixture and stir just until combined. Toss blackberries with the remaining 1/4 cup flour in a small bowl until fully coated. Gently fold the coated blackberries and any excess flour into the batter just until combined.

Divide the batter evenly among the prepared muffin cups (a heaping 1/4 cup each); sprinkle with almonds and turbinado sugar. Bake until a wooden pick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes before serving.