RASPBERRY AND BLUEBERRY MUFFINS

Is a muffin a cupcake without the frosting?  These are the best, moist and full of my favorite fruits.  With a crackling top that is sweet and adds a little crunch to the muffins.  Ina's recipe is for blueberry muffins without the topping.  I added the topping and changed out the addition of the raspberries. 

Blueberry Muffins by Ina Garten- Smells like home

1 1/2 sticks unsalted butter at room temp
1 1/2 cup sugar
3 extra-large eggs at room temp
1 1/2 tsp vanilla
8 ounce sour cream (1 cup)
1/4 cup milk
2 1/2 cup all-purpose flour (save some to mix with blueberries)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 half pints of blueberries or mixture of berries total 2 cups I used raspberries and blueberries

Topping:
1/2 cup sugar
1/4 cup softened butter
1/3 cup flour
Using a small bowl mix all the above and spoon on top of muffin batter.

Mix butter with sugar. Add eggs one at a time. Add vanilla, sour cream and milk. Then add all the dry ingredients and gently fold in the floured blueberries. Spray or line the cupcake pan including spraying the top of pan this will help to release the muffins after they have baked.  Fill the tins about 2/3 full and bake for 25-30 minutes. I used a ice-cream scoop to fill the tins.