Instructions

1. Heat oven to 400 F. Grease 12 regular muffin cups or use muffin liners.
2. Zest lemon, then squeeze and strain juice.
3. Combine milk with half the zest and all the juice. Set aside to curdle.
4. Combine remaining zest with 2 tablespoons sugar and set aside.
5. Use an electric or hand held mixer to beat butter and sugar together about 5 minutes, until light and fluffy.
6. Beat in eggs, one at a time, scraping down sides of bowl as needed.
7. In another bowl, combine flour, baking powder and salt.
8. Remove a tablespoon of flour mixture and toss it with the whole berries or fruit (this keeps berries from sinking to the bottom of the muffins).
9. With mixer on low, add half the flour, then half the curdled milk. Scrape down sides and repeat just until blended. Then fold in mashed berries just until combined.
10. Off the mixer, use a spatula to gently fold in whole berries with as few strokes as possible.
11. Use a small ice-cream scoop or tablespoon to fill muffin cups ¾ ths full. Do not press down on batter. Sprinkle tops with lemon sugar.
12. Place in middle of oven. After 5 minutes turn down temperature to 375 F.
13. Bake for 25 – 30 minutes, until a toothpick inserted in middle of muffin comes out clean.
14. For crunchier, golden muffin tops, place under broiler for an additional 3 minutes.
15. Remove from oven and let cool.
16. *Make mini muffins using 24 mini size muffin cups. Scoop cups all the way to the top and bake for half the time. Test for doneness with a toothpick.
17. **Instead of muffins, make cakes using 2 loaf pans lined with parchment paper. Sprinkle sugar on top and bake at same temperature for 35+ minutes, checking for doneness with a toothpick.