Valentine's Day is about expressing love for the special person in one's life, and one way to do so is to pamper them with breakfast in bed. Muffins can be prepared in advance and are easy to enjoy as a finger food. In "Lord Honey: Traditional Southern Recipes With a Country Bling Twist," chef Jason Smith shares the following recipe for Blackberry Crunch Muffins, which join coffee cake and muffin elements and tart berries for something that is equal parts breakfast and dessert.

Blackberry Crunch Muffins

Serves 12

Ingredients:

2 1/4 cups self-rising flour + 1 additional tablespoon flour

1 cup white sugar

1/4 cup brown sugar

1/2 cup canola oil

2 eggs

2 teaspoons vanilla

3/4 cup full-fat buttermilk

1 1/2 cups fresh or frozen blackberries

Zest of 1 lime

Crunch topping

1/2 cup white sugar

1/4 cup brown sugar, packed

1/2 cup self-rising flour

1/2 cup quick-cook oats

1/4 cup sweetened shredded coconut

1/2 cup chopped walnuts

5 tablespoons butter, at room temperature

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Glaze

2 cups powdered sugar

1/2 teaspoon salt

1 teaspoon vanilla

Juice of 1 lime

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Grease or line a 12-well muffin tin.

2. In a mixing bowl, whisk together 2 1/4 cups of flour and the sugars. Add the oil, eggs, vanilla, and buttermilk, and stir to combine.

3. In a small bowl, toss the blackberries with 1 tablespoon flour, then add the berries and zest to the batter and lightly fold them in.

4. Place the crunch topping ingredients in a bowl and mix with a fork until large crumbles form.

5. Divide the batter evenly into the muffin tin, and sprinkle tops with crunch mixture.

6. Bake for 22 to 28 minutes or until a toothpick comes out clean.

7. Remove from oven and place on a cooling rack. Place the glaze ingredients in a bowl and whisk until combined. Drizzle over cooled muffins.