This is my favorite recipe out of the King Arthur Flour 200th Anniversary Cookbook.† It makes one dozen muffins.
2††††††††† cups††††††††††††††† King Arthur all purpose flour
1/2†††††† cup††††††††††††††††† sugar
1††††††††† tbl††††††††††††††††††† baking powder
1/2 ††††† tsp†††††††††††††††††† kosher salt
1 1/2†† cups††††††††††††††† fresh berries (blueberries, raspberries, blackberries, etc)
1 †††††††† cup††††††††††††††††† milk
1/2 ††††† stick††††††††††††††† butter, melted
2††††††††† large†††††††††††††† eggs
Preheat oven to 500 degrees.
Using a medium size bowl, mix together flour, sugar, baking powder and salt.† Fold in fresh berries until coated.
Mix together milk, eggs and melted butter.† Beat until smooth.† Add to berry mixtrure.† Fold together until flour is just moistened, no more than 20 folds.
Spoon into paper lined muffin pan.† Place in oven and close door.† Reduce temperature setting to 400 degrees.† Bake for 20 minutes.† Muffins are best after cooling about 15 minutes.† Donít let those hot berries burn your mouth.