Best Berry Muffins

From "The Muffin Bible" published by Penguin Books.. The custard powder could be substituted for some extra vanilla. When I make these with rhubard or pear, I add 1 tsp ground cardamom to the dry ingredients.

• Ready In: 30 mins
• Yields: 15 small muffins

Ingredients

• 2  cups flour
• 1  tablespoon baking powder
• 2  teaspoons  custard powder
• 1  cup sugar
• 2  eggs
• 3⁄4 cup milk
• 2⁄3 cup butter, melted and cool
• 1  teaspoon lemon peel, grated
• 1 1⁄2 cups blueberries or 1 1⁄2 cups raspberries
• 1⁄4 teaspoon sugar, for topping

Directions

1. Preheat oven to 190°C (375F).
2. Sift together flour, baking powder and custard powder in a bowl. Stir in 1 cup sugar.
3. In a separate bowl whisk together eggs, milk, cooled melted butter and lemon peel.
4. Add milk mixture to the dry ingredients.
5. Line muffins tins with paper liners. Put a few berries in the bottom of each muffin tin. Spoon batter over berries to 3/4 full. Put a few more berries on top. I poke then in a bit.
6. Sprinkle over sugar. This gives a crunchy top.
7. Bake 15-20 minutes.