Raspberry-Blueberry Muffins

These have won the title of "Best Muffins I've Ever Tasted" once or twice. Modified from a Williams-Sonoma recipe. And of course, they're whole wheat! Yum!

2 c. wheat flour
2/3 c. sugar
2 1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 t. ground cinnamon
1 c. milk
1/2 c. melted butter or margarine
2 eggs
1/2 c. frozen raspberries
1/2 c. frozen blueberries

Preheat oven to 400 degrees. Grease muffin tins. Stir together dry ingredients. In another bowl, whisk liquid ingredients. Add the dry ingredients to liquid ingredients, and stir until just blended. Add berries.

Spoon into tins, about 3/4 full.
Bake 15-20 minutes. Let cool 5 minutes, then remove.
Makes 16 standard muffins.

If using jumbo tins (my favorite), bake at 350 degrees for 20-30 minutes, or until an inserted toothpick comes out clean.