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Berried Treasure Muffins

1/2 c Butter; softened
3/4 c Sugar; divided
2 Eggs
4 c 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 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.


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