Tri-berry Muffins
Makes 16 to 18 muffins
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 large eggs, lightly beaten
1/2 pound (2 sticks) unstaled butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup diced fresh strawberries
1 1/2 cups sugar
Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your
hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, and melted butter. Make a well in the
middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but
don't overmix the batter. Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.
Using a 2 1/4 inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20
to 2 minutes, until a toothpick comes out clean and the tops are nicely browned.
Alternations
Create different muffins by mixing up with different fruits like apples or bananas or cherries. Be creative!
