from Ina Garten's Barefoot Contessa At Home
3 c. flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 tsp ground cinnamon
1 1/4 c. milk
2 extra large eggs, lightly beaten
2 sticks unsalted butter, melted
1 c. blueberries
1/2 c. raspberries
1/2 c. diced strawberries
1 1/2 c. sugar
Preheat oven to 375. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl.
In another bowl, mix the milk, eggs and melted butter. Make a well in the middle of the dry mixture, then pour the wet mixture into the well and stir until just combined. Don't overmix the batter! Add the blueberries, raspberries, strawberries and the sugar and stir gently to combine.
Using a scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.