Preheat the oven to 350°F. Line a muffin pan with 12 paper liners. In a large bowl using an electric mixer on medium speed, beat the butter and sugar together until pale and creamy. Beat in the egg until well blended. Beat in the zest.
In a medium bowl, whisk together the flour, baking powder, and salt. Alternately beat in the flour mixture with the milk, beating just until blended. Fold in the berries. Spoon the batter into the prepared muffin pan cups, filling ⅔ full.
Make the topping: In a small bowl, combine the butter, sugar, flour and cinnamon and mix until crumbly. Sprinkle or pat the topping over the muffins.
Bake until golden brown and muffins are set, 20 to 25 minutes. Remove the pan to a wire rack and let cool for 10 minutes, then transfer the muffins to the rack to cool completely.