Ingredients

The following ingredients have 12 Servings
  • 1½ C. all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. kosher salt
  • 1 tsp. ground cinnamon
  • ¾ C. granulated sugar
  • ¾ C. milk
  • 1 egg, lightly beaten
  • 1 stick unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1 C. mixed berries, fresh or frozen. A mixture of frozen blueberries and raspberries works well. If using strawberries, fresh is better than frozen. Be sure to dice.

Instruction

  • Preheat the oven to 375°F. Place liners in muffin tin.
  • Sift flour, baking powder, baking soda, salt, cinnamon and sugar together in a large bowl. Stir with a whisk to combine.
  • In another bowl, combine the milk, eggs, butter and vanilla.
  • Add the wet ingredients to the dry, and stir until just combined. There might be some lumps but don’t overmix the batter. Fold in the blueberries, raspberries and strawberries.
  • Spoon batter into the muffin cups. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.