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 400F for 20-25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.