• 1 teaspoon. baking soda
• 2 cups sifted all purpose flour
• 1-1/2 teaspoon. baking powder
• 1/4 teaspoon. salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs, unbeatened
• 1-1/2 teaspoon. vanilla extract
• 1 cup butter milk
• 1/2 cup sliced strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• Confectioner's Sugar

Directions

Preheat oven 375 degrees. 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 1/4 of the flour, mixing well. Add 1/4 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 2/3 full. Bake 20 to 25 minutes, or until golden brown. Remove muffins to wire rack to cool slightly. Serve warm, sprinkled with powdered sugar.