The original recipe used frozen raspberries, but I had a berry mix of raspberries, cherries, blueberries, and blackberries on my hands. The result was very tasty! I made these for a light brunch on Thanksgiving day.
06Combine 1 3/4 cups flour, granulated sugar, baking powder, baking soda, salt and lemon peel in a medium bowl. Combine milk, melted butter and egg. Mix well.
07Toss berries with 1/4 cup flour until coated.
08Add berries to muffin mixture.
09Spoon batter into muffin tins until 3/4 full.
10Sprinkle with crumb topping.
11Bake for 25-30 minutes or until toothpick inserted comes out clean.
12Cool in pan for 2 minutes then remove to wire rack.