2 cups flour
1 tbsp. baking powder
1 cup plus 2 tsp. sugar, divided
¼ tsp. ground cinnamon
½ cup Keller’s Creamery Unsalted Butter, softened
2 eggs, slightly beaten
1 tsp. vanilla extract
1/3 cup milk
1 cup fresh blueberries or raspberries
Preheat oven to 350°F. Spray muffin tins with non-stick cooking spray. Combine flour and baking powder in a medium bowl; set aside. Mix 2 tsp. sugar with cinnamon; set aside.
Cream remaining 1 cup sugar with butter on medium speed in the bowl of an electric mixer. Add eggs, one at a time; scraping sides between each addition. Add vanilla.
Add flour mixture alternating with milk, scraping bowl between additions. Begin and end with flour mixture. Beat the batter on high speed for 30 seconds. Stir in berries.
Spoon batter into prepared muffin tins; sprinkle with reserved cinnamon sugar. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Serve warm or at room temperature with additional butter, if desired.