Top of muffin will be crackled and crunchy.

3 c. unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 1/2 tsp. cinnamon
1 1/4 c. milk
2 lg. eggs
1 c. unsalted butter, melted
1 c. blueberries
1/2 c. diced strawberries
1/2 c. raspberries
1 1/2 c. sugar

Preheat oven to 375 degrees F. Place paper liners in 20 muffin cups. Stir flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Make a well in the center of the flour mixture. Add the milk, eggs, and butter to the well and stir quickly just to combine.

Add the berries and the sugar quickly again just to combine. Spoon batter into the cups, filling each almost to the top. Bake until brown and crusty, about 20 minutes.

Makes 20 muffins.