I give it 3 stars out of 4.
A few Ingredients
Even though this recipe calls for a lot of fresh berries, it also calls for a plethora of sugar. I couldn't stand to have so many muffins at the house, so I brought them to work and with the help of students and co-workers they should disappear.
I was suppose to use 2 sticks of butter, but I only had 1 and a half in house. Not following baking instructions to a T usually means the recipe will taste bad, but they turned out alright. Everyone at worked seemed to love them, but I'm not a big muffin eater. I probably won't make them again, but it was nice to get in the kitchen and create beautiful food.
I think they taste better the next day
Ingredients
3 cups all-purpose flour
1 Tbs baking powder
½ tsp baking soda
½ tsp kosher salt
1½ Tbs ground cinnamon
1¼ cups milk
2 extra-large eggs, lightly beaten
½ lb (2 sticks) unsalted butter, melted
1 cup fresh blueberries
½ cup fresh raspberries (gently sliced in half)
½ cup diced fresh strawberries
1½ cups granulated sugar
Directions
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 overmix 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.
Yield: 16 to 18 muffins
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