Summer Berry Muffins

Preheat over to 180 degrees. Line tin with 14 muffin cases.

Sift flour into mixing bowl and stir in caster sugar.

Whisk eggs and buttermilk together. Pour melted butted and add lemon zest and stir well. Fold this mixture into the flour, add the berries and combine.

Spoon mixture into muffin cases, top with a sprinkling of sugar and bake for 30minutes - until risen and golden. Remove and leave to cool for 10mins.

Make the icing by combining all the icing sugar with enough of the lemon juice to make a smooth icing that coats the back of a spoon. Drizzle over the cooled muffins.