For the Muffins:

1. Preheat the oven to 375°F and line a muffin tin with paper liners or spray with nonstick cooking spray.
2. In the bottom of your stand mixer, combine the sugar and lime zest. Mix it with your hands, rubbing the lime zest throughout the sugar.
3. Add the stick of butter and cream with the lime sugar on low speed until creamy and fluffy, about 2 minutes.
4. Add in the eggs, mixing after each addition, then the vanilla bean paste, canola oil, and lime juice. Mix well to combine all the ingredients.
5. In a medium bowl, whisk together the flour, baking powder, and salt.
6. Add half of the flour mixture to the batter, mixing until just combined. Add in the milk. Mix to combine. Add in the remaining half of flour, mixing until just combined. Resist the urge to overmix the batter.
7. Gently fold the berries in by hand.
8. Spoon or scoop the batter into the prepared muffin tin, filling each muffin cup about ⅔ full.
9. Bake for 20-25 minutes or until the muffins are puffed, set in the centers, and lightly golden around the edges. Cool in the pan for a few minutes before transferring to a wire rack to finish cooling.

For the Glaze:

1. While the muffins are baking, whisk together the lime zest, juice, and sugar until smooth. You want a pourable consistency, so add a little more sugar (or water), as needed, to get there.
2. Drizzle the glaze liberally over the tops of the muffins. The glaze will set after a few minutes.