Triple Berry Muffins

These muffins are a sweet and tart treat! Thanks Barefoot Contessa for another wonderfully delicous muffin recipe!! When I don't have fresh berries, I use frozen and it still turns out great (although fresh is always better). What makes them special is the crispy sugary coating they form because the sugar is folded in at the very end. Tri-berry Muffins

submitted by Brittany

3 c flour

1 Tb baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 Tb ground cinnamon

1 1/4 c milk

2 extra-large eggs, lightly beaten

1/2 lb (2 sticks) unsalted butter, melted

1 c fresh blueberries

1/2 c fresh raspberries

1/2 c diced fresh strawberries

1 1/2 c sugar

Preheat the oven to 375 degrees. Line or grease muffin cups. Sift dry ingredients in a large bowl. In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix! Add the berries and sugar and stir gently. Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned. Makes 16-18 muffins.