Scrappy quilt - a slow work in progress PLUS Blackberry Muffins!

Hi folksies
As you know, I generally have several irons in the fire at once. My mind just works that way. Also, I am a slow quilter. Last November, two sisters who are friends of mine, brought me a few sacks of shirts from their Dear Daddy's closet to make them remembrance quilts with. I have finished one, which I shared a few months ago:

There were some shirts left, so I got busy with cutting and sewing strips and scraps. I have been doing both of these quilts with my own Blondie version of Quilt as You Go method, hand stitching the blocks using some DMC 8 thread for accent. This is what I've accomplished so far:

Really grooving on the scrappiness of joining these shirts together. It is almost done, will most likely work on it some today while watching the infamous Casey Anthony trial. I tell my sister that we are like the old ladies in a Tale of Two Cities, busily knitting while crying for the guillotine. Yep, that's us. Stitch a few, shake our heads and then cry for Guillotine. Betcha didn't know I was so bloodthirsty!

Oh! Almost forgot! The blackberries are coming in like gangbusters! I made some delish Blackberry Muffins by combining a few recipes. Can I say a modest YUM! This is a KEEPER?

Blackberry Muffin Recipe
Gather together:
*2 1/2 cups all purpose flour
* 1 Tbsp baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 2 large eggs
* 1 cup sour cream
* 1 teaspoon milk
* 1 cup sugar
* 1 cup chopped walnuts (or pecans!)
* 8 Tbsp warm melted butter (1 stick)
* ½ teaspoon vanilla
* 1 tsp lemon extract
* Blackberries, cut in half
* Brown sugar for topping
Now, let's get going:
Preheat oven to 400°F.Line your muffin tins with paper or grease it up
Beat together eggs, sour cream, milk, sugar, butter and vanilla, lemon extract
Combine the dry ingredients and nuts separately. I like to whisk my flour to lighten it a bit. Then join the liquid with the dry ingredients, CAVEAT : Don’t over do the mixing; you want the muffins to be light and melt in your mouth; not tough as Granny's old shoe.
Now you can add the blackberries any which way you want to, but this is how I do it: Since our blackberries are bigger than my thumb, not only do I cut them in half, I add them to the muffins while in the tray. By that I mean, I add some batter, place some berries in, add some more batter and top with a nice slice of blackberry with some brown sugar covering the top of the muffin mix.
Then bake for 15 minutes or so, depending on your oven and also on the size of your muffin tin..
These are soooooo good with coffee. It actually does have a coffee cake taste.