I am really behind on this post, but I felt the need to share it because it features such a great recipe. A few weeks ago I had two friends from Connecticut visit. We had a pretty action packed weekend including trips to our CSA pickup at Greensgrow Farms, a tour of the Philadelphia Brewing Company Brewery, PYT at the Piazza for cheeseburgers and boozy milkshakes, a BYOB dinner at August in South Philly, and a night out in the gayborhood with a stop by Time.

I knew we wouldn’t have much time for breakfast and I was looking for a way to fill our bellies with something that we could grab-and-go.

Tri-Berry Muffins
From the Barefoot Contessa at Home

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

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

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. In another bowl, combine the milk, eggs, and melted butter. 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! Add the blueberries, raspberries, strawberries, and sugar and stir gently to combine.

Using a 2 and 1/4 inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.


I had been waiting quite a while to make this recipe. It is always easy to find fresh berries in the supermarket, but there is nothing quite as yummy as fresh berries from the farm. This past week blueberries and black raspberries have started popping up in farmer’s markets all over the place. They are inexpensive and awesome!

I grabbed some blueberries from our CSA for $1.50 at our last pick up. At a recent trip to Reading Terminal Market I found black raspberries at the Amish produce stand and quarts of strawberries for $1.00 each at Iovine Brother’s Produce. All of the berries added a noticable freshness to the muffins. They went very fast as we chowed down them for breakfast with fresh-squeezed orange juice, packed them in our purse as a snack in between our busy days, and a late-night post-drinking, pre-sleeping munch. How very versatile.

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