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Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.
In a medium bowl, combine 1¾ cups of the flour, ½ cup of the sugar, zest of lemon, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla and juice of lemon. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries whole with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
Fill each muffin cup ¾ full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.