In a large mixing bowl, mix flour, sugar and baking powder.
In a small mixing bowl, mix milk, cream, oil, lemon extract and eggs. Beat well.
Add the wet ingredients to the dry ingredients stirring gently with a fork until just moistened.
Gently fold haskap into the batter.
Fill greased or lined muffins tins ¾ full.
Bake at 425 °F for 15 to 20 minutes, checking for doneness.
Cool 5 minutes before transferring muffins to a rack.
Reference: Indigo Super Fruit