This is one of my favorite recipes from my well-loved Ina Garten cookbook, Barefoot Contessa At Home. I use a mix of whatever berries I have available and these easy muffins turn out delicious every time.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1-1/2 tablespoons ground cinnamon
• 1-1/4 cups milk
• 2 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted
• 2 cups of fresh berries (any combination of blueberries, raspberries, strawberries and blackberries)
• 1-1/2 cups sugar

Instructions

Preheat the oven to 375 degrees.  Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.  In another bowl, combine the milk, eggs, and melted butter.  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 berries (cut up strawberries if using) and sugar and stir gently to combine. Spoon the 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.

Makes 18 mouth watering muffins!