1 For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
2 Sift the flour and baking powder into a mixing bowl and stir in the sugar. Stir in the grated butter to coat in the flour mixture.
3 Beat together the egg and milk and pour into the dry ingredients. Mix until just combined. The mixutre will be lumpy. Gently fold in the blueberries and raspberries.
4 Spoon into the tins. Bake for 20-25 minutes until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.
5 For the lemon syrup: put all the syrup ingredients in a small pan and bring to a boil. Cover the pan and and boil gently for 5 minutes.
6 Invert the warm muffins onto serving plates and spoon over the hot syrup.
7 Whisk the cream, icing sugar and vanilla until thick and spoon on top of each muffin. Place a strip of pared lemon zest on top of the cream. Serve with a few fresh raspberries if liked.