Adapted from Ina Garten in Barefoot Contessa At Home
Delicious either way - with gluten or without. Literally bursting with flavor from strawberries, blueberries & raspberries with a yummy crunchy exterior.
Preheat the oven to 375°F. Line standard muffin tin with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with a whisk to be sure the ingredients are combined. In another bowl, combine the milk, eggs, melted butter, and vanilla. 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 over-mix the batter!
Add the mixed berries along with the sugar and stir GENTLY to combine.
Spoon the batter into the muffin tin to fill the cups about 3/4 of the way to the top. Bake for about 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Best enjoyed while still warm from the oven.
The blueberries and raspberries can be left whole unless they are unusually large. Be sure to dice the strawberries.