1/2 c Butter or margarine; softened
3/4 c Sugar; divided
2 lg Eggs
4 c All-purpose flour; divided
2 1/2 tb Baking powder
1 ts Salt
1/2 ts Baking soda
2 c Buttermilk
1 c Fresh raspberries
1 c Fresh blueberries
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
three-fourths full. Sprinkle evenly with remaining 1/4 cup sugar.
Bake at 400° for 20 to 25 minutes or until golden brown. Remove from pans
immediately, and cool on wire racks.
Yield: 2 dozen.