This recipe has been featured in a post on The Recipe Girl blog: Tri- Berry Muffins by Ina Garten
Tri- Berry Muffins
Yield: 16 to 18 muffins
Prep Time: 25 min
Cook Time: 20 min
Three berries make these muffins over-the-top delicious!
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 extra-large eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries (gently sliced in half)
1/2 cup diced fresh strawberries
1 1/2 cups granulated white sugar
1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.
3. 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 over-mix the batter. Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.
4. Using a large spoon or scoop, spoon 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.
Source: RecipeGirl.com (Adapted from Barefoot Contessa at Home)