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Heat the oven to 400 degrees.
Put the paper muffin cups into the muffin pan.
Put the flour, sugar, baking powder and salt in a bowl. Set it aside.
Lemon rind is the very outside yellow skin of the lemon. A grater will take it off a little at a time. Once you see the white, turn the lemon so you are just scraping the yellow off. Watch your knuckles, graters can skin you as well.
Melt the butter in the microwave. Set the timer for 30 seconds. If the butter isn't totally melted, microwave it for 10 more seconds more. Each microwave works differently, and butter is easy to burn so make sure you just cook the butter a little at a time.
Mix the melted butter, the lemon juice, egg and lemon rind together.
Pour the dry ingredients into the butter mix.
Use the ladle to fill the muffin tins about a third of the way up.
Put a few raspberries in half the muffin cups and a few blueberries in the other half.
Cover the berries with the rest of the muffin batter.
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