Preheat oven to 350°F (175C). Line a muffin tin with paper

liners or grease lightly.

In a large bowl, whisk together flour, sugar, baking powder,

and salt.

In another bowl, cream the butter until light and fluffy.

Add eggs one at a time, beating well after each addition.

Stir in vanilla extract.

Add the dry ingredients to the butter mixture in three parts,

alternating with the milk. Mix just until combined.

Gently fold in the berries, lemon zest, and lemon juice.

(Do not overmix.)

Spoon batter into muffin cups, filling each about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 5 minutes, then transfer to cool completely.