These are the best muffins!!!! I have used all different berries, and they come out great! My favorite I'd say are when I use fresh strawberries. I use 3/4 of a cup of each flour and substitute 1/4 cup of flax seed and 1/4 cup of wheat germ. Lately I've been making them vegan. Instead of egg I used a mashed banana. Instead of buttermilk I used almond milk and lemon juice. I use coconut oil instead of canola oil. Be sure to use an organic lemon since you are using the rind. I used organic cane sugar, its still sugar, but its not as porcessed or bleached, and to cut down on the sugar I halfed it, and used dark wildflower honey for the other half. I do sprinkle the top with just a little raw turbinado sugar though. Really these are fantastic!
From EatingWell: July/August 2007
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.