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1
In a large mixing bowl, cream butter and sugar.
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2
Add eggs and vanilla, beat until smooth.
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3
In a separate bowl, combine flour, baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk.
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4
If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some.
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5
Fill greased or paper-lined muffin cups approximately half full.
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6
(I used a one ounce scoop to measure the batter.)
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7
Press 4 to 6 blueberries into muffin batter.
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8
For filling, in a small mixing bowl, beat cream cheese, sugar and vanilla till well blended.
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9
Fold raspberries into cream cheese mixture until well blended.
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10
Using a teaspoon, take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger.
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11
If batter sticks to spoon, dip spoon into warm water in between each muffin.
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12
For topping, blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly.
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13
Sprinkle over batter.
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14
Bake at 375 degrees for 20 to 25 minutes (25 to 30 for jumbo muffins) or until top batter is firm and centers are bouncy.
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15
Cool for 10 minutes before serving.
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16
Refrigerate leftovers.
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17
To warm, place in microwave on med.
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18
for 10 - 15 seconds.
