1 c. butter
2 c. sugar
4 eggs
2 tsp. vanilla
4 c. flour
1 c. milk
4 tsp. baking powder
1 tsp. salt
4 - 5 1/2 c. fresh or frozen blueberries, blackberries, raspberries or cranberries

If frozen, partially thaw. Berries should be well rinsed, drained and well dusted with flour.

Cream butter and sugar in large mixing bowl. Add eggs, one at a time, and vanilla. Blend thoroughly. Combine flour, baking powder, and salt. Alternately add flour mixture and milk to first mixture. The batter will be very thick. Blend well. Fold in berries. Grease muffin tins. Because batter will need to expand over the rim, it is best to grease or oil muffin tins beyond rims of cups. So that muffins will take on a mushroom shape, heap batter above rim of muffin tins. This should produce a beautiful shape. Sprinkle generously with sugar.

Bake in a preheated 425 degree oven for 10 minutes. After 10 minutes of baking, turn oven temperature down to 375 degrees and bake and additional 15 to 20 minutes until muffins are done in center and a rich golden brown on top.