- 3 Cups all-purpose flour
- 1 1/2 Cups sugar
- 4 1/2 tsp. cinnamon
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 eggs
- 1 1/4 Cups milk
- 1 Cup Butter
- 1 Cup fresh or frozen blueberries
- 1/2 Cup fresh or frozen raspberries or blackberries
- 1/2 cups fresh or frozen strawberries, chopped
In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk, and butter; stir into dry ingredients just until moistened. Fold in berries. Fill grease or paper-lined muffin cups three-fourths full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Delicious when served warm.
