I am not a huge blueberry fan, unless they're in a muffin (love blueberry muffins) or pancakes or something that makes them sweeter. By themselves, they are just too tart for me. I had a pint of blueberries that was given to me and was all set to make plain ol' blueberry muffins when I came across Ina Garten's Tri-Berry Muffins. Minus the strawberries (which I really don't like either - unless it's like a fake strawberry flavor in a candy or something...I know, it's strange), these looked fantastic. I do love raspberries - finally, you say! - so I bought a pint of those and got to work. I pretty much followed her recipe to a tee, omitting the strawberries but making up for it with additional raspberries and blueberries. I also didn't realize that I was out of paper liners (don't you hate that??) so I used just used a non-stick cooking spray in the pans and the muffins popped right out. Although I would have liked the look of them with the liners...
Makes 16-18 muffins
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons ground cinnamonBarefoot Contessa Ultimate Chocolate Cake and Chocolate Butter Cream Frosting Mix
1 1/4 cups milk
2 eggs, lightly beaten
1 cup (2 sticks) butter, melted
1 cup fresh blueberries
1 cup fresh raspberries
1 1/2 cups sugar
Preheat oven to 375 degrees. Line muffin tins with paper liners.
In a large bowl, whisk flour, baking powder, baking soda and cinnamon until combined. In a separate bowl, combine the milk, eggs and butter. Slowly incorporate the dry ingredients into the wet until just combined. There will be lumps but don't over mix. Fold in the berries and sugar.
Using a large spoon or ice cream scoop, spoon the batter into the liners in the muffin tins. Bake for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean.