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Preheat oven to 425u00b0F. Spray muffin pan with nonstick spray. Set aside.
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In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined. Set aside.
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In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in buttermilk, applesauce, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together with a rubber spatula or wooden spoon. Avoid over-mixing, which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick. Very gently to avoid them from leaking their color, fold in 1 3/4 cups mixed berries.
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Spoon batter into prepared muffin tins, filling all the way to the top. Press a few of the remaining berries into the tops of each muffin.
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Bake muffins at 425u00b0F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375u00b0F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
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Notes:
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1. For buttermilk, add one tablespoon vinegar or lemon juice in one cup milk. Let it sit for 5 minutes.
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2. To make your own applesauce, skin, core and dice one medium apple. In a saucepan over medium heat, add half cup water, the diced apples and 1 teaspoon cinnamon. Let the apples become tender, about 8-10 minutes. Mash the apples. Allow the applesauce to cool completely before using in the batter. It could cook the eggs in the batter.
