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| 1/2 Tasse | Butter or margarine, softened |
| 3/4 Tasse | Sugar divided |
| 2 gross | eggs |
| 4 Tasse | all-purpose flour divided |
| 2 1/2 Esslöffel | baking powder |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Baking soda |
| 2 Tasse | buttermilk |
| 1 Tasse | raspberries fresh |
| 1 Tasse | Fresh blueberries blueberries |
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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.
Southern Living Magazine Website
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