Preheat the oven to 375°F. Line a standard 12-cup metal muffin pan with high-quality paper liners.

In a large ceramic mixing bowl, vigorously whisk together the all-purpose flour, pastry flour, baking powder, ground cinnamon, and kosher salt. (The inclusion of pastry flour lowers the overall protein content, yielding a profoundly tender crumb).

In a separate medium bowl, whisk together the melted butter, granulated sugar, eggs, whole milk, fresh orange juice, and orange zest until completely unified and smooth.

Pour the wet emulsion directly into the dry flour mixture. Use a wooden spoon or rubber spatula to fold the ingredients together strictly until just combined. The batter will be very thick; do not overmix, or the gluten will overdevelop and create a tough muffin.

Coarsely chop the raspberries (and large blueberries if necessary). Gently fold the berries into the thick batter by hand, ensuring they do not crush and bleed into the dough.

Use a heavy-duty 3-inch ice cream scoop to portion the batter evenly into the prepared muffin tin, filling each cup nearly to the top to encourage a high, dramatic dome.

Aggressively sprinkle the absolute tops of the raw batter with an even, heavy layer of granulated sugar to create a shattered, crystallized crust.

Bake in the preheated oven for 25 to 30 minutes, or until the muffins are deeply golden brown and a wooden tester inserted into the center comes out perfectly clean.

Allow the muffins to cool in the pan for exactly 5 minutes to set their structure before transferring them to a wire rack to cool completely.