- 3 C. all-purpose flour
- 1 T. baking powder
- ½ tsp. baking soda
- ½ tsp kosher salt
- 1-2 tsp. cinnamon (depending on how cinnamon-y you like things)
- 1 ¼ C. milk
- 2 extra-large eggs, slightly beaten
- 1 ½ sticks (3/4 C) butter, melted and cooled
- 1 C. fresh blueberries
- ½ C. fresh raspberries
- ½ C. diced fresh strawberries
- 1 ¼ C. sugar
Sift your flour, baking powder, baking soda, salt & cinnamon into a large bowl. In another bowl, combine the milk, eggs & melted butter. Do try to cool your butter before you add it, unless you like to cook your eggs before adding them to the batter.
Coat your berries with the sugar and set aside.
Make a nice big well in the middle of your dry stuff and pour in the wet stuff. You know what’s coming: stir gently until just combined. Do not overmix, lest the fluffy muffin police come knocking. Add your berries and gently, gently, gently fold into the batter. Murmur “slow and steady wins the race” to yourself as you are folding. You don’t want pink or blue or pinkish-blue muffins when you’re done. You want golden brown muffins with all their berries intact.
Spoon the batter into your muffin tin; the more you put in, the bigger the muffin. (naturally)
Bake for 20 to 25 minutes until a toothpick comes out clean and your kitchen smells delicious.
Recipe adapted from Ina Garten’s Barefoot Contessa at Home