Preheat oven to 400 degrees F and line muffin tins with 14-15 paper cups (I always grease the liners) Adjust oven racks to the center.
In a medium bowl, whisk together dry ingredients and lemon zest. Fold in 1 1/2 cups fresh berries.
In a smaller bowl, combine sour cream, vegetable oil, eggs, lemon juice, and vanilla.
Add the wet mixture to dry ingredients and fold until well combined, but don't overmix.
Fill muffin liners all the way full, and some can be slightly domed.
Bake in preheated oven for 17-20 min until lightly golden brown and a toothpick inserted comes out with a few moist crumbs. Cool 3 min in pan before removing.
For glaze, whisk together powdered sugar, lemon juice, and zest until smooth and silky. Drizzle this loveliness on your muffins and enjoy!