Makes 20-24 muffins
3 cups all-purpose flour
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.