Mixed Berry Muffin 1

Paper liners release more easily if you briefly spray them with a little oil.

If you whisk the dry ingredients briefly, the baking powder will be distributed more evenly.

Tossing the berries in the flour helps prevent them from sinking too much during baking and keeps the batter from becoming too discolored.

Let the buttermilk come to room temperature briefly — it blends more easily then.

Do not overmix — a few small streaks of flour are fine and make the muffins lighter.

Fill the liners only about two-thirds full so the muffins don't overflow as they rise.

Toothpick test: if no wet batter sticks to the toothpick, they are done.

On the rack the bottoms can steam off — this prevents the muffins from becoming soggy.