These could be made with any berry, or even rhubarb. They yield a tender, moist muffin with medium sweetness and a tender crumb. I used raspberries and blackberries for the ones in the picture. Instead of lemon and vanilla you could go with a cinnamon spice approach instead, and add a streusel topping.
1/4 c. unsalted butter, softened
1/2 c. packed light brown sugar
3/4 c. buttermilk + 1/4 c. heavy cream
OR 1 c. sour cream
1/2 tsp. salt
1 tsp. Meyer lemon zest
1 tsp. vanilla
1 1/2 c. flour
1/2 c. granulated sugar
3/4 tsp. baking soda
1 1/2-2 c. berries or rhubarb cut into 1/4" pieces
Preheat oven to 375. Place 12 paper liners into a muffin tray. Spray the top surface with non-cook spray for easy muffin removal.
Cream together the butter and brown sugar in a large bowl until light and fluffy. Mix together the buttermilk, cream, eggs, vanilla, lemon zest, and salt. Mix into the butter and sugar mixture until well combined. Stir together the flour, 1/2 c. granulated sugar, and baking soda. Fold the flour mixture into the butter mixture until just barely combined. Gently fold in the fruit.
Distribute equal amounts into each muffin cup. Sprinkle the top surface with sparkle sugar or other topping (ie streusel), if desired. Bake for 25-30 minutes until golden brown and set in the middle. Allow to cool in the muffin tray. Enjoy with tea or coffee!