adapted from Barefoot Contessa at Home

3 cups all-purpose flour (I substituted 1 cup whole-wheat, and will do 1 1/2 cups next time)
1 TB baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 TB ground cinnamon
1 1/4 cups milk, at room temperature
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted and cooled
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup diced fresh strawberries
1 1/2 cups sugar (could use less)

Preheat the oven to 375F. Line muffin pans with paper liners.

Sift the flours, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In another smaller bowl, combine the milk, eggs and melted butter. Make a well in the middle of the dry mixture, pour the butter/milk/egg mixture into the well, and stir just until combined. It is okay if there are lumps! Don't overmix the batter! Add the fruit and sugar and stir gently to combine.

Using a 2 1/4 inch ice-cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20-25 minutes, until a cake tester comes out clean and the tops are nicely browned. I used a 1 5/8 ounce disher and got 23 muffins, though the recipe says you should get 12-18. Depends on the size of your scoop!

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