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 three-fourths full. Sprinkle evenly with remaining 1/4 cup sugar.

Bake at 400 degrees for 20 to 25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks.

This recipe yields 2 dozen.

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