Recipe: Triple Berry Muffins

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 2 cups unbleached all-purpose flour
 1 cup whole wheat pastry flour
 1 tbsp baking powder
 ½ tsp baking soda
 ½ tsp Kosher salt
 1 ½ tsp ground cinnamon
 1 ¼ cups whole milk
 2 large eggs, lightly beaten
 1 tsp pure vanilla extract
 ½ lb 2 sticks unsalted butter, melted
 1 cup fresh blueberries
 ½ cup chopped strawberries
 ½ cup raspberries
 turbinado sugar for topping



Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with liners.


Whisk together the dry ingredients: both flours, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix together both sugars, melted butter, milk, eggs and vanilla extract. Fold in the berries.


Place 1/3 cup batter in each muffin cup. Top with Turbinado (coarse sugar) Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done. Let cool a few minutes then transfer the muffins to racks to cool completely.

Recipe: Triple Berry Muffins

~ Marla Meridith

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