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1
Heat oven to 375 degrees F.
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2
Mix together blueberries and raspberries.
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3
Toss half of berry mixture with 2 Tbsp.
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4
flour.
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5
Mix remaining flour, sugar, baking powder, baking soda and salt in large bowl.
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6
Beat cream cheese and butter with mixer in medium bowl until creamy.
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7
Add milk, eggs, lemon juice and vanilla; stir until blended.
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8
Add to dry ingredients, stir just until blended.
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9
Gently fold in flour berry mixture.
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10
Spoon batter evenly into 12 muffin cups that have been sprayed with cooking spray.
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11
Top muffins with remaining berries.
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12
Sprinkle with coarse sugar.
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13
Bake 20 to 22 min.
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14
or until toothpick inserted in centres comes out clean.
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15
Cool muffins in pan 5 min., remove to wire rack; cool.
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16
Store in an airtight container.
