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Preheat the oven to 400 degrees F.
While the oven is preheating, stir the milk and
vinegar together in a small bowl and set aside for
three to five minutes. This gives the mixture time
to sour, which provides a unique (and tasty)
flavor.
In a separate large bowl, add the sugar and butter
and mix using an electric mixer or hand mixer
until they are creamy. Then, add the eggs, egg
yolk, soured milk, and lemon zest and beat
everything together until the mixture is smooth.
Mix the dry ingredients (rice flour, cornmeal,
baking powder, salt) in a medium-sized bowl. Once
evenly combined, slowly add this mixture into the
large bowl of butter, sugar, etc. After everything
is nicely blended (be careful not to over-mix the
batter), fold the berries or fruit into the
batter.
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Line muffin tins with liners, then fill each cup
about 3/4 of the way with batter. Sprinkle the
tops with sugar before baking in the oven.
Bake for 18 to 20 minutes, and test with a
toothpick to make sure they are cooked thoroughly
(put a toothpick in the center of the muffin and
make sure it comes out clean; if not, let the
muffins cook for a couple more minutes and check
again).
If desired, sprinkle the muffins with a little
more raw sugar while they’re cooling.
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