Triple Berry Muffins

Makes 20-24 muffins
Adapted from Sara Leah Chase's Open House Cookbook

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3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups whole milk
2 extra-large eggs, beaten
2 sticks unsalted butter, melted
1 teaspoon vanilla extract
2 cups fresh or frozen (without syrup) berries
1 1/2 cups granulated sugar

Preheat oven to 375 degrees Fahrenheit. Line 2 12-cup muffin tins with paper liners.

In a large bowl combine the dry ingredients and whisk well to combine. In medium bowl, mix together the milk, eggs, butter and vanilla. Make a well in the middle of the dry ingredients and pour in the wet milk-mixture. Gradually combine without over mixing. Add in the berries and sugar and gently fold in to the batter. It will be thick and resemble a cookie dough batter.

Spoon the batter into the muffin cups filling almost to the top. Bake in the oven for 20-25 minutes until golden brown around the edges. Allow to cool in the pan before removing to a wire rack to cool further.