Lemon Berry Muffins

2 cups flour
1 Tbsp baking powder
½ tsp salt
3/4 cup sugar
1 lemon, zested
½ cup unsalted butter, softened
2 eggs, at room temperature
½ cup milk
1 cup fresh or frozen berries (blueberries, raspberries, etc)
1 Tbsp flour

Glaze
3/4 cup powdered sugar
1 ½ Tbsp freshly squeezed lemon juice

In a medium bowl, combine 2 cups flour, baking powder and salt.

Place sugar, lemon zest and butter in the mixer bowl. Using the flat beater set to speed 4 and beat until light and fluffy (about 2 minutes). Stop mixer to scrape down bowl. Set to speed 4 and add eggs, one at a time, beating well after each addition. Set to speed 2 and beat in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Remove the mixer bowl and scrape it down.
In a small bowl, quickly toss berries with the 1 Tbsp flour. Using a large spatula, carefully fold berries into batter.

Divide batter evenly among muffin cups. Bake in middle of 375-degree oven for 20-25 minutes, or until golden brown. Let cool in tin on a wire rack for about 5 minutes. Remove muffins from pan.

Meanwhile prepare the glaze: In small bowl, whisk together powdered sugar and lemon juice until smooth. Brush on warm muffins.