Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners.
Cream the butter and sugar in a food processor or mixer. When thoroughly combined, add the egg and blend.
Add the flour, baking powder, the salt, and the lemon peel. Blend and then gradually add the milk.
Put batter in a mixing bowl and gently fold in the blueberries and dried fruit.
Fill muffin tins completely and top each muffin with a sprinkle of sugar.
Bake for 20-30 minutes or until a bamboo skewer comes out clean. Let cool for 5 minutes then move to a rack.