Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it. Gather all your ingredients and tools—you'll want everything ready to go.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of smoked sea salt. This creates a dry base that will give your muffins a lovely crumb.
In a separate bowl, gently melt the butter and let it cool slightly. Then, whisk in the eggs, vanilla extract, and lemon zest until the mixture feels smooth and fragrant.
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, fold everything together just until combined—be gentle, as overmixing can toughen your muffins. The batter will be thick and slightly lumpy.
Carefully fold in the berries, making sure not to crush them. The batter should hold the berries lightly, giving you colorful pockets of juiciness.
Spoon the batter into the prepared muffin cups, filling each about ¾ full. If you like, sprinkle a tiny pinch of smoked sea salt on top of each muffin for that smoky flavor boost.
Bake the muffins in the preheated oven for 20–25 minutes, until they turn golden brown and a toothpick inserted in the center comes out clean. You'll notice the tops crack slightly and smell warm and fragrant.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool slightly further. The aroma of berries and vanilla should fill your kitchen.
Enjoy these muffins warm or at room temperature. For an extra touch, sprinkle a pinch of smoked sea salt on top just before serving to enhance the berry flavors.
