Lemon Berry Muffins

Summer days have been so full of fun!

Estelle's is cookin' it up!

Join us in the dining room for these yummy, fragrant, triple berry lemon muffins!

An excellent use of those fresh summer berries!

TRIPLE BERRY LEMON MUFFINS

2 1/2 cups self-rising flour
1 1/4 cups sugar, divided

1 (8-oz.) container sour cream

1/2 cup butter, melted

1 tablespoon lemon zest

1/4 cup fresh lemon juice

2 large eggs, lightly beaten

1 1/2 cups diced fresh strawberries,blueberries and raspberries

Preheat oven to 400°. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold all the berries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining 1/4 cup sugar over batter. Bake at 400° for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes

Estelle's served these warm from the oven with Lemon Curd!

Everyone loved them! These also make a great afternoon

treat with a cup of coffee or tea!