3 cups flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 eggs
1 cup milk
1 1/2 teaspoons good vanilla
2 cups mixed berries, fresh or frozen (if using frozen, don’t thaw)
4 ounces cream cheese, softened
2 1/2 tablespoons sugar

Preheat oven to 400 degrees Fahrenheit. Line 18 muffin cups with paper liners, or spray with cooking spray.

In a large bowl, whisk together the flour, 1 cup sugar, baking powder and salt. Work in the softened butter with a pastry blender or fork until the butter is in tiny bits and the mixture resembles coarse sand.

Blend in the eggs, milk and vanilla until all ingredients are thoroughly mixed, but do not overmix. Gently fold in the berries.

In a small bowl, combine the softened cream cheese and the 2 1/2 tablespoons of sugar until smooth and blended.

Scoop a heaping tablespoon of the berry batter in the bottom of the muffin cups, adding just enough to cover the bottom. Add about 1 teaspoon of the cream cheese mixture to the center of each muffin cup. Top the cream cheese with another tablespoon of the berry batter, evenly dividing the batter between the muffin cups.

Bake for 20 to 25 minutes, or until the muffins test done with a toothpick. Remove muffins from pans, and cook on a wire rack.

Yield: Approximately 18 muffins