2 cups sifted all purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup butter, softened
¾ cup sugar
2 eggs
1½ tsp vanilla extract
1 cup butter milk
½ cup sliced strawberries
½ cup fresh blueberries
½ cup fresh raspberries
confectioner's sugar
Preheat
oven 375º. Line muffin cups or grease 24 muffin pan cups. Sift flour, baking
soda, baking powder, and salt together. Set aside. In a large bowl, cream
butter, sugar, eggs and vanilla until light and fluffy. Begin adding ¼ of the
flour, mixing well. Add ¼ of the butter milk, mixing well. Repeat until
all ingredients are used. Cover the bottom of the muffin cups with a tablespoon
of the batter. Add 2 pieces of each berry into the muffin. Cover the berries
with more batter until ⅔ full. Bake 20 to 25 minutes, or until golden brown.
Remove muffins to wire rack to cool slightly. Serve warm, sprinkled with
powdered sugar.
