Preheat Oven to 375°F and line a 12 count muffin tray.

Prep Ingredients:

• Mash half of the strawberries into a large bowl (to be mixed into the batter). Combine remaining 1/2 c strawberries with all blueberries and blackberries in a separate medium bowl.
• Toss the triple berry mixture with a little of the flour. Set aside.
• In a separate small bowl, whisk together remaining flour, crushed dried berries (if using), baking powder, and salt. Set aside.

Make the Muffins:

• In the large bowl with the mashed strawberries, add in sugar, milk, eggs, vegetable oil, and vanilla. Whisk to combine.
• Stir the flour mixture into the batter until just combined.
• Gently fold the triple berry mixture into the batter.
• Scoop batter into lined muffins trays to nearly fill. Top with decorator's sugar and/or extra berries, if desired.
• Bake on 375°F for 23-28 minutes, or until a toothpick inserted comes out clean, edges are lightly browned and tops spring back when pressed. For jumbo/oversized muffins, add 2-3 minutes to bake time.
• Let rest in muffin tray for 5 minutes then remove to cooling rack. Store leftover muffins in an airtight container for up to 3 days. May be frozen for up to 1 month.