Berried treasure muffins

Yield: 24 Servings

Measure Ingredient
½ cup Butter; softened
¾ cup Sugar; divided
2 Eggs
4 cups Flour; divided
2½ tablespoon Baking powder
1 teaspoon Salt
½ teaspoon Baking soda
2 cups Buttermilk
1 cup Fresh raspberries
1 cup Fresh blueberries

Beat butter at medium speed with an electric mixer until creamy; gradually add ½ cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3¾ 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 ¼ cup flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling ¾ full. Sprinkle evenly with remaining ¼ cup sugar. Bake at 400F for 20-25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks.

Recipe by: Southern Living-Summertime 1997 Posted to MC-Recipe Digest V1 #1011 by Julie Stokes <jstokes@...> on Jan 14, 1998

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