Preheat oven to 350 degrees, Fahrenheit.
Grease muffin wells in the muffin pan.
Combine the flour, 1/2 cup sugar, baking powder, nutmeg and salt in a bowl. Mix well with a fork, and make a well in the middle.
In another bowl, whisk the egg with a fork, pour in the milk and combine, then whisk in the 1/3 cup melted butter.
Add the egg mixture to the flour mixture and stir until just combined. It should be lumpy. Do not overmix!
Add the blackberries and turn gently to distribute.
Spoon into the muffin pan, diving evenly, filling each well about 1/2 full.
Bake at 350 degrees for 10 to 20 minutes.
Meanwhile, stir the cinnamon with the 1/4 cup sugar.
Melt the 1/4 cup butter in a small bowl.
Remove the baked muffins from oven. While still hot, remove each muffin from the pan, dip into the melted butter, and then dip into the sugar.
If your blackberries are huge, as often times cultivated berries are, cut them into smaller pieces so they distribute more evenly in the muffins.
Makes 12 muffins
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