Tri-Berry Muffins

Taken from Barefoot Contessa At Home by Ina Garten

3 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tbsp ground cinnamon
1 ¼ cups milk
2 extra large eggs, lightly beaten
1 cup unsalted butter, melted
1 cups fresh blueberries
½ cup fresh raspberries
½ cup diced fresh strawberries
1 ½ cups sugar

Preheat 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 over mix the batter! Add the blueberries, raspberries, strawberries and sugar and stir gently to combine.

Using a 2 ¼ inch ice cream 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.
Yield: 16 to 18 muffins