The original recipe calls for blackberries, but raspberries work just as well.
4 oz (1 stick, 1/2 cup) unsalted butter, room temperature
1.25 c sugar (9.5 oz)
2 eggs
10 oz (approx 2 cups) flour
2 tsp baking powder
.5 tsp salt
.5 c milk
2 c fresh or frozen berries (9 oz)
sanding sugar
Preheat oven to 375F
Spray 18 muffin cups with Pam w/ Flour.
In an electric mixer cream butter & sugar until light. Add eggs one at a time, beating well after each addition.
Sift flour, baking powder and salt into small bowl.
Mix dry ingredients into butter mixture alternating with milk. Fold in berries.
Divide batter among prepared cups with a #16 disher. Sprinkle sugar generously over the tops. Bake until tester inserted in centers comes out clean, about 30 minutes.