Berried Treasure Muffins
Ingredients
1/2 cup butter; softened
3/4 cup sugar; divided
2 eggs
4 cups flour; divided
2 1/2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
1 cup fresh raspberries
1 cup fresh blueberries
Instructions
Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine 3 3/4 cups flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Toss raspberries and blueberries with remaining 1/4 cup flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling 3/4 full. Sprinkle evenly with remaining 1/4 cup sugar.
Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks.
Yields: 24 Servings
