1/4 c. butter
1/4 c. sugar
1 (16 oz.) can undrained blackberries or 2 c. frozen blackberries with 1 c. water
2 tsp. lemon juice
1 pkg. Martha White blackberry muffin mix
3/4 c. water

Preheat oven to 350 degrees. Melt butter in 8 or 9 inch baking dish in oven. Add sugar to blackberries and lemon juice in saucepan. Heat to just boiling. Combine muffin mix and milk, stirring until just blended. Spoon into baking pan with butter. Do not stir. Spoon hot blackberries and juice evenly over batter; do not stir. Bake 35 to 40 minutes or until golden brown. Serve warm with cream or ice cream if desired.