Preheat oven to 400 degrees F.
In a small bowl, stir together turbinado sugar and lemon zest and set aside.
In a large bowl, combine flour, sugar, baking powder and salt.
In a separate bowl or measuring cup, combine the eggs, sour cream, and oil.
Stir into dry ingredients just until moistened. Using a spatula, gently incorporate fresh berries into the batter. Don't over mix.
Divide batter evenly into 18 greased or paper lined muffin cups. Batter should fill the cups.
Spoon one teaspoon of berry jam on top of each mound of batter and sprinkle the top with lemon-sugar topping.
Bake at 400*F for 15-20 minutes or until golden. Cool muffins in the pan for bout 5 minutes. Remove to a wire rack and allow to cool for 5 minutes.