“What I am jazzed about is knowing that this is a new week, and Mother Nature's making new ingredients.” Emeril Lagasse

Tri-berry Muffins


Barefoot Contessa-A cookbook that I turn to often is Sarah Leah Chase's Open House Cookbook. She made these muffins for me one day and explained that the cook at her specialty food store on Nantucket-after a late night!- accidentally forgot to add the sugar to tbe batter. She threw it in at the last minute and realized that the muffins came out with a delicious crunchy outside. I love when accidents tum out better than the original.


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking sodaberries
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons ground cinnamon
  • 1 1/4 cups milk
  • 2 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/2 cup diced fresh strawberries
  • 1 1/2 cups sugar

  • Directions:

    Preheat the oven to 375 degrees. Line muffin tins with paper liners.

    1. Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined.
    2. In another bowl, combine the milk, eggs, and melted butter.
    3. 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 overmix the batter!
    4. Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.
    5. Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners.
    6. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.


    Copyright © July 3, 2008